Preheat your oven to 325°F. While the oven heats, lightly spray a 12-cup muffin tin with cooking oil, making sure to coat the bottom and sides of each cup evenly—this prevents sticking and makes unmolding easier. Gather all your ingredients and measure them out so everything is ready to go once you start mixing.

Crack all 8 eggs into a large bowl and whisk them together until the yolks and whites are fully combined and the mixture is slightly frothy. This aeration helps the egg bites cook evenly and creates a light, custardy texture. Add the salt, black pepper, and garlic powder to the whisked eggs and stir to combine.

Fold the cottage cheese, shredded Colby Jack cheese, and bacon bits into the egg mixture from Step 2 until everything is evenly distributed. I like to use a spatula and gently fold rather than stir vigorously—this keeps the mixture light and prevents overdeveloping the eggs. The mixture should look creamy with visible flecks of cheese and bacon throughout.

Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full. Place a shallow pan filled with hot water on the lower oven rack—this water bath ensures gentle, even cooking and prevents the egg bites from becoming rubbery or browning too much on top. The water should be about 1 inch deep.

Carefully place the filled muffin tin on the upper oven rack above the water bath. Bake for 23-25 minutes until the egg bites are set around the edges but still slightly jiggly in the very center. To test for doneness, insert a toothpick into the center of one bite—it should come out clean or with just a tiny bit of custard clinging to it. The centers will continue cooking slightly as they cool.

Remove the muffin tin from the oven and let the egg bites cool for 3-5 minutes until they're cool enough to handle but still slightly warm. Run a thin knife around the edges of each cup to loosen them, then gently pop or tip each egg bite out of its cup onto a plate. I find that removing them while they're still slightly warm makes unmolding much easier—waiting until they're completely cool can make them stick.

Serve the egg bites warm or at room temperature. They're perfect on their own, with a side salad, or alongside fresh fruit for a complete breakfast. Store any leftovers in an airtight container in the refrigerator for up to 4 days—simply reheat in the microwave for 30-45 seconds or in a 325°F oven for about 5 minutes.