Fresh Thyme avocado cooking oil spray 

6 slices uncured turkey bacon  

8 Fresh Thyme large eggs 

1 cup 4% milk fat small curd cottage cheese  

½ (4 oz.) pkg. Gruyère cheese, shredded; divided  

¼ cup roasted red sweet peppers, drained, patted dry, and chopped  

1 Tbsp. Gourmet Garden lightly dried chopped parsley 

1 Tbsp. Gourmet Garden lightly dried chopped basil 

1 Tbsp. finely chopped Fresh Thyme fresh dill 

1. Preheat oven to 350°F. Spray 12 (2½-inch) silicone muffin cups with cooking spray; set aside. 
2. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add turkey bacon and cook for 6 to 8 minutes or until crisp, turning occasionally. Cool slightly; chop and set aside.  
3. In a blender, place eggs, cottage cheese, and ¼ cup Gruyère cheese. Cover and blend for 30 to 60 seconds or until smooth. Transfer mixture to a 4-cup glass measuring cup. Stir in roasted red peppers, parsley, basil and dill.  
4. Place muffin cups in a rimmed baking pan; pour egg mixture into prepared muffin cups. Top egg mixture with chopped bacon and remaining ¼ cup Gruyère cheese. Transfer filled muffin cups in baking pan to center rack in oven. Add enough boiling water to the baking pan to reach halfway up the sides of the muffin cups.  
5. Bake for 20 to 25 minutes or until eggs are set.  Carefully remove muffin cups from water. Cool egg bites in muffin cups on a wire rack for 2 to 3 minutes. Remove egg bites from muffin cups.  
6. To store, cool egg bites completely. Store in an airtight container in the refrigerator up to 3 days. Reheat each egg bite in microwave on HIGH for 30 to 45 seconds or until warm.    

Each serving contains: 100 calories, 6 g fat, 2.5 g saturated fat, 0 g trans fat, 135 mg cholesterol, 220 mg sodium, 2 g carbohydrates, 0 g fiber, 1 g sugar, 8 g protein. Daily values: 6% vitamin D, 6% calcium, 0% iron, 2% potassium.