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| | 1 | Fill a pot with water. Attach the sous vide.
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| 1 | set SousVide to 167˚F for 35 minutes.
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| 2 | Meanwhile, add cottage cheese, eggs, Monterey cheese, salt, and hot sauce into a blender, and blend until purée forms.
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| 3 | Grease 4 small, wide-mouthed Mason jars with cooking spray.
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| 4 | Halve each piece of bacon into a “v.” Place each piece onto the bottom of each jar. It’s okay if bacon wraps around edges of jars. Sprinkle gruyere over bacon.
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| 5 | Divide egg mixture into jars, filling to the line.
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| 5.5 | Screw lids on jar.
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| 6 | Use tongs to place jars into the sous vide pot.
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| 6.5 | Sous vide eggs until they are completely set.
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| 7 | Guide a butter knife around the edges of the jar to loosen the eggs from the sides, flip them over onto a plate to remove.
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| 8 | If you prefer the tops to be crispy, either set them in the oven on a sheet pan to broil, or melt cheese on top using a culinary torch.
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