Mini Egg Bites

Instructions

1. Prepare the equipment
   Preheat oven to 350°F (175°C). Generously spray a 24-cup mini muffin tin with cooking spray, or line with silicone mini muffin cups for easier removal.
2. Blend the base mixture
   In a blender, combine eggs, cottage cheese, heavy cream, salt, pepper, and garlic powder. Blend on high speed for 30-45 seconds until completely smooth and frothy.
3. Mix in add-ins
   Pour the egg mixture into a large bowl. Fold in the shredded cheddar cheese, diced bell pepper, chopped spinach, green onions, and crumbled bacon, reserving some of each for topping if desired.
4. Fill the muffin cups
   Using a ladle or measuring cup with a spout, carefully pour the egg mixture into each mini muffin cup, filling about 3/4 full. Sprinkle the reserved toppings over each cup.
5. Bake to perfection
   Bake in the preheated oven for 18-20 minutes, until the egg bites are puffed up and set in the center. They should be slightly golden on top but still moist inside.
6. Cool and remove
   Allow the egg bites to cool in the pan for 5 minutes. Then run a small knife around the edges and gently remove them from the muffin tin. If using silicone cups, they should pop out easily.
7. Serve or store
   Serve the mini egg bites warm, or let them cool completely before storing in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.