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Preheat the oven to 325F.
In a blender, add the eggs, salt, ricotta, and Gruyère cheese and blend for 20-30 seconds.
Add the muffin tin on top of a baking sheet and spray down the muffin tin.
Add the egg mixture ½ way in the muffin tins.
Carefully place the baking dish with the muffin tin on top in the oven on a low rack.
Add boiling hot water up to the ½ way mark of the baking tray.
Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it.
Let them rest for 5 minutes and enjoy.
These can be stored in the fridge for up to 3 days and microwaved if needed.
You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them.