Preheat the oven to 300°F (150°C). Blend the 6 eggs, 1/2 cup cottage cheese, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper on high for 30 seconds until completely smooth and frothy.

Grease a 12-cup muffin tin well. Divide the crumbled 3 strips of bacon and 2 tbsp diced roasted red pepper between 8 cups, then pour the egg mixture over each filling, filling cups about 3/4 full.

Set the muffin tin in a large roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the muffin tin. Bake on the middle rack for 25 to 30 minutes, until the centers are just set.

Scatter the 1/4 cup shredded Gruyère and 1/4 cup shredded Monterey Jack over the tops. Return to the oven for 5 more minutes at 300°F (150°C), until the cheese is melted and lightly golden at the edges.

Run a spatula around each cup, lift the bites onto a plate, and finish with a pinch of freshly cracked black pepper.