Preheat the oven to 325 degrees.

Take out an extra large baking sheet and place two silicon muffin molds on top of the pan to support the weight of the muffin cups.

Add 1 cup of hot water to a 9×13 glass casserole dish. The water in the glass casserole dish will give the eggs the sous vide effect.

Next, remove bacon from the package. I take all the slices out together, do not separate them. 

Place the large group of sliced bacon on a cutting board lengthwise and begin slicing them into smaller pieces. 

The goal is to create evenly sized bacon bits. 

Transfer the smaller pieces to a frying pan and cook them over medium heat until they are done to your liking.

Remove them from the heat with a slotted spoon or spatula and transfer them to a plate with a napkin or paper towel on the bottom to absorb the grease. 

Dice the red bell pepper and green onions. 

Then use the cheese grater to grate the block of gruyere cheese.

I recommend grating your own cheese because commercial grated cheese has ingredients in it to keep the cheese from clumping together. 

The anti-clumping ingredients are not part of an anti-inflammatory diet. 

Divide all the ingredients evenly across the 24 muffin molds. I do a pinch of each ingredient which works well. 

You can eyeball it. 

Add the lactose free cream cheese or alternate milk (plain with no sugar) into a blender. Blend until perfectly smooth. 

Pour the blended egg mixture into each mold, filling to the top. 

Evenly distribute it. 

Sometimes I do a little below the top and then if I have enough, I go back and top them off evenly. 

Place them in the oven, on the middle rack, and cook between 20-25 mins. 

They are done when they are fully set. 

They may be very lightly browned on the edges. They will feel firm to the touch. 

I jiggle the pan and see if they jiggle. They should not jiggle at all. 

Pop them gently out of the molds and cool them on wire racks. 

I put mine top side down. 

Store them in a lidded container. I put parchment paper between each row to protect them. 

Refrigerate for up to 5 days, or up to 2 months in the freezer.