Spray 8-4 ounce mason jars with non-stick cooking spray.
Crumble the cooked bacon and divide it evenly among the 8 jars.
Combine all the remaining ingredients (except green onions) in a blender and blend until smooth and slightly fluffy, about 1-2 minutes.
Fill each jar about ¾ full with the egg mixture and top with a sprinkle off green onions.
Screw the lids onto the jars until just "finger tight." Basically, once you feel the lid grab the jar, stop tightening. You may feel like it's not tight enough, but once the lid grabs you are good to go.
Place the jars in the water bath and cook for 1 hour. **I put my jars in once the water bath once it reached 120F degrees so the jars would not be shocked by the temperature difference and crack.
Remove from the water bath with tongs and let cool until they can be touched.
Remove the lids and serve straight out of the jar. Garnish with chopped chives, peppers and/or hot sauce if desired.
Blend the egg bites for at least 1-2 minutes to allow them to get slightly fluffy - this keeps them lighter while cooking.
Do not forget to spray the jars with non-stick spray. Otherwise they will stick to the jars.
Don't overtighten the jars or they may crack while cooking. Make sure you stop tightening as soon as feel the lids grab the jars.
Place the jars in the water bath at 120F degrees to avoid cracking from temperature shock.
For a meatless option, you can omit the bacon. You may need to add additional salt to make up for the bacon.
Substitute smoked or breakfast sausage for bacon if desired.