Starbucks came up with these things and a cavalcade of copycat recipes followed.  These do a decent job of replicating the expensive little buggers.  Cook them in 4 oz canning jars with the two piece ring lids.  A jar will hold one egg each.  I make a dozen at a time, cooking six of them due to the size of the water bath, but the recipe can be easily adapted to any number of eggs.

12 eggs
12 T cottage cheese
1.5 c gruyere cheese
3/4 t salt
1/2t pepper
6 strips cooked bacon

Set up the water bath to 167 F.  Spray the canning jars with nonstick spray. Place all ingredient except the bacon in a blender and puree until homogenous.  Crumble bacon and divide evenly between the jars.  Distribute egg mixture evenly between the jars.  The mixture should be almost to the top of the jar (if there is too much air in the jar, they will float in the water bath).  Seal with the canning lids until hand tight and place in the water bath.  Cook for 50 minutes or until set.  Eat immediately or place in the fridge and microwave for 30 seconds to eat later.