Preheat and prep: Heat the oven to 350°F (175°C). Generously grease a 12-cup nonstick muffin tin with olive oil spray or butter. For extra insurance, you can line with silicone muffin cups.

Blend the base: In a blender, add the eggs, cottage cheese, salt, pepper, garlic powder, and paprika. Blend on medium for 20–30 seconds until smooth and slightly frothy. This step is key for a fluffy texture.

Prep the mix-ins: Finely chop peppers, spinach, and onion so they cook through quickly. If using meat, make sure it’s pre-cooked and bite-sized.

Distribute mix-ins: Divide the veggies, protein, and shredded cheese evenly among the muffin cups. Aim for about 2–3 tablespoons of fillings per cup, leaving room for the egg mixture.

Pour the egg mixture: Carefully pour the blended egg base over the fillings, filling each cup about 3/4 full. Stir each cup gently with a spoon to combine.

Bake: Place the tin on the middle rack and bake for 16–20 minutes, until the centers are just set and the tops look slightly puffed. A toothpick should come out mostly clean.

Rest and release: Let the egg bites cool in the pan for 5 minutes to firm up. Gently run a thin spatula or butter knife around the edges to release.

Serve or store: Enjoy warm, or cool completely on a rack before refrigerating or freezing.