Cook the bacon. Bake or pan-fry until crisp. Drain on paper towels and crumble. You want small, bite-size pieces so they distribute evenly.

Prep the pan. Heat the oven to 300°F (150°C). Lightly grease a 12-cup muffin pan or a silicone muffin tray with nonstick spray. For the most custardy texture, place the muffin tray on a rimmed baking sheet.

Blend the egg mixture. In a blender or large bowl, combine eggs, half-and-half, yogurt or cottage cheese (if using), salt, pepper, garlic powder, and smoked paprika. Blend or whisk until smooth and slightly frothy. Blending gives a silkier texture.

Add the mix-ins. Stir in most of the cheddar, crumbled bacon, and green onions, saving a little of each to sprinkle on top.

Fill the cups. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Top with the remaining bacon and cheese for a crisp, cheesy lid.

Create gentle heat. For extra tender egg bites, pour hot water onto the rimmed baking sheet until it reaches about 1/4 inch up the sides of the muffin pan. This simple water bath helps prevent rubbery eggs.

Bake low and slow. Bake for 18–24 minutes, or until the centers are just set and a toothpick comes out with a few moist crumbs. They should not brown deeply.

Rest, then release. Let the egg bites rest in the pan for 5 minutes. Run a thin knife around the edges and pop them out gently. They’ll firm up as they cool.

Serve warm or cool. Enjoy right away, or cool completely before storing.