Preheat your oven to a gentle 325°F (160°C). This lower temperature prevents the egg bites from becoming rubbery. Thoroughly grease a standard 12-cup muffin tin using butter or non-stick cooking spray, ensuring the sides of the cups are well coated to prevent sticking.

Prepare the optional water bath (Bain-Marie): Find a large baking dish or roasting pan that is big enough to hold the entire muffin tin inside of it. This water bath is the key to achieving a moist, soft, and fluffy texture, similar to sous vide egg bites.

If the bacon is not already cooked, cook the 6 slices until very crisp. Drain the fat, and crumble the bacon into small, bite-sized pieces.

In a large mixing bowl, crack the 12 large eggs. Whisk them vigorously until the yolks and whites are completely combined and slightly frothy, which should take about 1 to 2 minutes.

Pour in the heavy cream, salt, black pepper, and garlic powder (if using). Whisk again briefly, just until the cream is fully incorporated into the egg mixture. Avoid over-whisking at this stage, as too much air can cause the bites to deflate quickly after baking.

Gently fold 1 cup of the shredded cheddar cheese and most of the crumbled bacon into the egg mixture. Reserve the remaining 1/4 cup of cheese and a small amount of bacon for sprinkling over the tops of the bites before baking. Stir the mixture until the ingredients are evenly distributed throughout the egg base.

Carefully pour the egg mixture into the prepared muffin tin cups. Fill each cup about 3/4 full, allowing room for the eggs to puff up during baking.

Once all cups are filled, gently sprinkle the reserved shredded cheese and bacon bits over the top of each egg bite. Place the filled muffin tin inside the larger baking dish or roasting pan.

Boil a kettle of water. Carefully pour the hot water into the large baking dish, surrounding the muffin tin, until the water level reaches about halfway up the sides of the muffin tin cups. Be careful not to splash any water into the egg mixture.

Carefully transfer the entire setup (muffin tin in the water bath) to the preheated 325°F (160°C) oven. Bake for 22 to 28 minutes. The egg bites are done when the centers are set, slightly puffed, and they bounce back lightly when touched. The tops should be a light golden color.

Remove the large baking dish from the oven. Carefully lift the muffin tin out of the hot water bath and place it on a cooling rack.

Allow the egg bites to cool in the pan for 5 to 10 minutes. They will deflate slightly as they cool, which is normal. Run a thin, sharp knife around the edge of each egg bite to loosen it from the cup. They should pop out easily if the tin was well greased.

Serve warm immediately, or allow them to cool completely before storing in an airtight container in the refrigerator for up to 4 days.