Preheat your oven to 325°F and position two racks—one in the lower third for the water bath and one in the upper third for the egg bites. While the oven heats, gather all your ingredients and measure out the bacon bits, cheeses, and seasonings so everything is ready to go. Lightly coat a standard 12-cup muffin tin with cooking oil spray, making sure each cup is well-covered to prevent sticking.

Crack all 8 eggs into a large mixing bowl and whisk them together thoroughly until well combined and slightly frothy. Add the salt, pepper, garlic powder, and onion powder, whisking again to distribute the seasonings evenly throughout the eggs. I prefer to do this whisking step for about 30 seconds to ensure the seasonings are fully incorporated and there are no dry pockets of spice.

Add the cottage cheese to the whisked egg mixture and stir to combine, breaking up any large curds so the texture is fairly uniform throughout. Fold in the bacon bits and colby jack cheese gently until evenly distributed—you want every bite to have a good mix of protein and cheese. The cottage cheese creates a creamy, moist texture that keeps these egg bites tender, which is why I specifically look for thicker brands rather than watery ones.

Pour the egg and cheese mixture evenly into each of the 12 prepared muffin cups, filling them about three-quarters full—don't overfill or they'll puff up and overflow during baking. Place a large roasting pan or baking dish on the lower oven rack and carefully pour hot water into it until it reaches about halfway up the sides of the muffin tin when it's placed on the upper rack. This water bath ensures gentle, even cooking and prevents the edges from setting too quickly while the centers remain undercooked.

Place the filled muffin tin on the upper oven rack above the water bath and bake for 23-25 minutes. The egg bites are done when the centers are just set but still slightly jiggly when you gently shake the pan—they'll continue to cook slightly from residual heat as they cool. Insert a toothpick into the center of one bite; it should come out clean or with just a tiny bit of moist egg clinging to it.

Remove the muffin tin from the oven and let the egg bites cool in the pan for about 2 minutes—this brief rest allows them to firm up enough to remove without falling apart. Run a small knife or offset spatula around the edges of each cup to loosen them, then gently pop them out of the tin. Serve warm or at room temperature, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days.