In a blender, mix together the eggs, cottage cheese, salt, black pepper, and cornstarch. Blend until smooth, but avoid over-blending to prevent incorporating too much air into the mixture.
Pour the blended mixture into a bowl and stir in the shredded Gruyère cheese.
Evenly fill each muffin cup about 2/3 full with the egg mixture.
Sprinkle chopped bacon on each cup, gently pressing it into the egg mixture.