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Preheat your oven to 325 degrees F.
Coat a 12-cup silicone or nonstick muffin pan with olive oil.
Blend the eggs, cottage cheese, Monterey Jack and Gruyère cheeses, and seasonings together until smooth (about 30 seconds).
Start boiling water for a water bath.
Place the muffin pan in a large, high-rimmed baking pan.
Sprinkle bacon and more Gruyère cheese among the prepared cups.
Fill the cups about ¾ of the way with the egg mixture.
Carefully pour boiling water into the rimmed pan until it reaches halfway up the sides of the muffin pan.
Bake for 25 to 30 minutes until the eggs are just firm and moist.