Fill a large pot with water and place a sous vide stick into the water according to the manufacturer's directions. Set the temperature to 170 °F.
Cook the bacon in a pan over medium heat until crisp. Set aside until cool, and then roughly chop the bacon.
Combine the eggs, cottage cheese, Gouda cheese, cream, and salt in a blender. Mix until thoroughly blended, about 20 seconds.
Spray the mason jars with cooking spray. Place a few bacon crumbles in the bottom of each jar. Divide the egg mixture between the jars. Screw the lids onto the jars until just barely tightened. Do not over-tighten as the jars can explode in the hot water bath.
Submerge the jars in the hot water bath and set the timer for 55 minutes. When the time is up, remove the jars using tongs and place them on a towel to cool. Serve immediately, refrigerate for up to a week, or freeze for later consumption. The texture becomes slightly grainy after being frozen, but it's still delicious!