Preheat your oven to a gentle 325°F (160°C). Thoroughly grease a standard 12-cup muffin tin using butter or non-stick cooking spray, ensuring the sides of the cups are well coated. If needed, cook the 6 slices of bacon until very crisp, drain the fat, and crumble finely.

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.

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 until incorporated.

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.

Carefully pour the egg mixture into the prepared muffin tin cups, filling each cup about 3/4 full. 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. Boil water and carefully pour the hot water into the large baking dish until the water level reaches about halfway up the sides of the muffin tin cups.

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. If testing with a toothpick, it should come out clean.

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). Run a thin, sharp knife around the edge of each egg bite to loosen it before serving warm.