Heat the oven to 350°F. Place a rack in the center and line all 12 wells of a stainless steel muffin pan with unbleached parchment liners.

Cut the bacon into 1/2-inch pieces and divide them evenly among the 12 lined wells.

Bake the bacon for about 20 minutes. It should be crisp at the edges and browned, with rendered fat visible in each liner. It should not have blackened spots. Leave both the bacon and the fat in the wells.

While the bacon bakes, whisk eight large eggs with 1/4 cup grated raw or properly cultured cheddar, 1/2 teaspoon pure smoked paprika, and 1/2 teaspoon mineral salt. Whisk until the yolks and whites are even and the cheese is spread through.

Pour the egg mixture over the cooked bacon and fat, filling each liner about two-thirds full. Stir the bowl between cups if the cheese settles.

Return the muffin pan to the 350°F oven and bake for 20 to 25 minutes. The tops should look set rather than wet or shiny.

Check the center of one cup with a food thermometer. The egg mixture should reach 160°F. If it is lower, continue baking in short intervals.

Remove the pan and let the cups rest for 3 minutes. Lift them out using the parchment liners. Serve warm, or cool before refrigerating.

Cool leftovers promptly and refrigerate within two hours in a covered container. Use within 3 to 4 days. Serve cold or reheat in a toaster oven to 165°F.