Preheat oven to 300°F. Grease a 12-cup muffin tin with cooking spray or butter. Place a large baking dish on the bottom oven rack and fill halfway with hot water to create a water bath.

In a blender or food processor, blend cottage cheese until completely smooth, about 1-2 minutes. This step is crucial for achieving the signature silky texture.

In a large bowl, whisk together eggs, blended cottage cheese, cornstarch, salt, and pepper until well combined and smooth.

Fold in 3/4 cup of the shredded Gruyere, chopped bacon, and chives, reserving remaining cheese for topping.

Divide mixture evenly among prepared muffin cups, filling each about 3/4 full. Sprinkle remaining cheese on top.

Carefully place muffin tin on the middle oven rack above the water bath. Bake for 28-30 minutes, until centers are just set and tops are lightly golden.

Turn off oven and let egg bites cool in the oven with door slightly ajar for 10 minutes. Remove and let cool completely before removing from tin.