Set sous vide machine at 77.5C/172F.
Cook 3 strips of bacon in pan until crispy, or in the oven at 400F for 16-20 minutes.
Blend together the eggs, gruyere, half and half, and salt.
Put half a strip of bacon at the bottom of each 4oz canning jar. Pour an equal amount of egg-blend in each canning jar, and screw on the lid of each jar. Gently submerge the entire jars in the bath, and set a timer for 1 hour.
Remove from bath and let rest for 10 minutes. Once rested, enjoy the egg bites straight from the jar, or gently slide a butter knife around the edges to remove from jar. Store in refrigerator for up to 5 days, and enjoy!
The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.