for the Cook the Bacon:

Begin with a cold pan. Place 4 slices of bacon in the pan and then turn the heat to medium. This method helps render the fat out of the bacon, cooking it evenly. Once cooked to your liking, remove the bacon and cut it into small, uneven pieces. Save the rendered bacon fat for later use.

for the Prepare the Egg Mixture:

In a blender, combine the following

Blend until the mixture is foamy. This ensures a light and airy texture in the egg bites.

for the Grease the Muffin Pan:

Use the reserved bacon fat to grease the insides of a muffin pan thoroughly. This step not only adds flavor but also prevents the egg bites from sticking to the pan.

for the Assemble the Egg Bites:

Pour the blended egg mixture into the greased muffin pan.

Evenly distribute the chopped bacon among the egg bites, pressing down any pieces that float to the top.

for the Bake the Egg Bites:

Preheat your oven to 350°F (177°C).

Place the muffin pan in a larger oven-safe tray. Carefully pour boiling water into the outer tray until it reaches halfway up the sides of the muffin pan. This water bath method helps cook the egg bites gently.

Bake for 25-30 minutes, or until the egg bites are set and begin to pull away from the edges of the pan.

for the Cool and Serve:

Let the egg bites rest and cool in the pan for about 5 minutes before removing them. This resting period makes it easier to take the egg bites out intact.

for the Storage:

Store the egg bites in the refrigerator for up to 3 days for the best results. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.