Quiche Lorraine Egg Bites

4 slices thick-cut bacon, cut crosswise into 1/4-inch strips

1 yellow onion, diced

8 eggs

Pinch nutmeg

1 cup cottage cheese

1 1/2 cups shredded Swiss-Gruyere blend

Salt and pepper

Cooking spray, if needed

Place a baking pan with 2 cups on water in it on the bottom rack of the oven. Heat oven to 350 F. Spray muffin pan lightly with cooking spray. 

Add bacon to a cold skillet, then cook over medium until nearly crisp, about 15 minutes. Add onion and cook until translucent, about 5 minutes. Let cool. Drain fat when cool enough to handle. 

In a blender, combine eggs, nutmeg and cottage cheese. Blend until cottage cheese is completely blended in. Transfer mixture to a bowl. Add cooled bacon and onions, then stir in cheese. Season with salt and pepper to taste. 

Divide mixture evenly among the wells of the muffin pan. Bake on the top rack of the oven until set, about 20 minutes. Let cool slightly before removing from the pan. Serve right away or store in the refrigerator up to 3 days.