1. Your favorite bacon will work just fine here, whatever it is. Sometimes I gravitate toward super thick-cut varieties, but here it's not necessary. (The package pictured is delicious and quite a bit thicker than standard supermarket bacon, but would not be confused for a steak.)
2. Gruyere instantly elevates a simple recipe with its umami-forward, nutty, slightly funky flavor. If you'd rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss. Starbucks uses a combination of gruyere and jack cheeses, but I prefer the stronger flavor of an all-gruyere bite.
3. A little bit of cornstarch keeps the egg bites very soft by preventing the eggs' proteins from seizing up. If you prefer, you can use an equal measure of potato starch.
4. Cottage cheese is the secret ingredient that makes the original sous vide egg bites so delectable. Its tanginess and creaminess bring a lot to the table in terms of both flavor and texture. For years, my favorite cottage cheese by far has been good old Friendship brand with 1% milk fat. It works beautifully in this recipe, but you can use whatever kind you like.
5. A hint of Tabasco adds remarkable depth of flavor, without reading as spicy. If you have a different favorite vinegary hot sauce, you're welcome to use that instead.
6. Egg bites will keep in an airtight container in the fridge for a week. Reheat (if you like) with a brief stint in the microwave — typically about 60 seconds at half power, depending on your model. Or see freezing instructions above.
7. To freeze: Once fully cooled, transfer bites to a parchment-lined baking sheet and freeze until solid, then transfer to an airtight container and keep frozen for up to a year. You can defrost them overnight in the fridge and reheat according to the directions below, or reheat straight from frozen, which will take several minutes in the microwave at half power.

Sous vide instructions

• Instead of a muffin tin, you'll use 12 4-ounce canning jars with two-piece lids.
• Spray the jars with cooking spray and fill each with ¼ cup of egg mixture, then add bacon.
• Screw the lids on just to finger-tightness (i.e. not super-tight, so air will be able to escape — this is very important for safety).
• Once closed, submerge the jars in your water bath.
• Set your sous vide cooker to 172°F (77.8°C) and cook for one hour.
• You can spoon the egg bites directly out of the jars, or run a knife around the edges and remove them before serving.

Instant Pot instructions

• You'll need two silicone egg bites pans and a 6- or 8-quart Instant Pot.
• Pour one cup of water into the bottom of the IP and set the trivet in the bottom.
• Spray the cups with cooking spray and fill each with a bit less than ¼ cup of egg mixture, then add bacon.
• Cover each filled egg pan with its silicone lid and stack the pans into the IP.
• Position IP lid, seal vent, and cook on low pressure for 10 minutes. (Pot will take a while to come up to pressure before the countdown starts.)
• Let pressure release naturally for five minutes before performing a manual release.