Attach the immersion circulator to a pot of water and preheat to 167°F (75°C), allowing 10 to 15 minutes for it to reach the target temperature.

Crack 6 large eggs into a blender or mixing bowl and add 1/2 cup heavy cream, then whisk or blend for 30 seconds until the mixture is smooth.

Stir in 1/4 cup shredded cheddar cheese, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of garlic powder until evenly combined.

Lightly grease 12-cavity silicone molds with butter or cooking spray and place them on a rimmed baking sheet.

Divide 1/4 cup diced ham or bacon, 2 tablespoons diced bell peppers, and 1 tablespoon minced fresh chives evenly among the mold cavities.

Pour the egg mixture into each mold until three-quarters full, then tap the molds gently on the counter to release any air bubbles.

Cover the molds tightly with plastic wrap and carefully lower the baking sheet into the water bath, ensuring water reaches halfway up the molds.

Cook the egg bites undisturbed for 14 minutes at 167°F (75°C) until the custard is barely set and slightly jiggly.

Remove the baking sheet from the bath and let the molds cool for 5 minutes, then run a knife around the edges and gently release the egg bites.