Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 172°F and the cook time to 30 minutes.

While the water bath heats up, add the eggs, half-cup Gruyere cheese, and cottage cheese to a blender and season with salt and black pepper, as desired. Process until smooth.

Grease 6 4-oz. canning jars with non-stick cooking spray, melted butter, or coconut oil, if desired. Divide ¾ of the bacon among the 6 jars and top off each jar with the blended egg mixture.

Add a two-part lid to each jar and close until “finger tight.” (The jar should be tight enough to prevent water from getting inside, but not so tight that extra air cannot escape while in the bath). Shake each jar to distribute the crumbled bacon and egg mixture evenly.

Once the water temperature reaches the set temperature, carefully place the sealed jars into the water bath with tongs. Reset the cook time to 30 minutes, if necessary.

When cook time is completely, carefully remove the glass jars from the water bath and loosen the lids. Serve immediately topped with the remaining Gruyere cheese, crumbed bacon, and sliced green onion or place in the refrigerator until ready to serve. (Egg bites can be quickly reheated in the microwave or placed back in a warm water bath for 15 minutes before serving). Enjoy!