6 large eggs
1/4 cup 4% cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese
3 cooked bacon strips, chopped
Arrange an oven rack at the lowest rack setting; place a second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 300°. Meanwhile, in a small saucepan, bring 2 cups water to a boil.
In a blender, puree the first 4 ingredients until smooth, about 20 seconds. Line 6 muffin cups with foil liners. Divide Swiss cheese and bacon among the muffin cups. Pour egg mixture over top.
Wearing oven mitts, place muffin tin on top rack. Pull bottom rack out 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don’t worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven.
Bake until the eggs puff and are cooked to desired degree of doneness, 25-30 minutes. Serve immediately.