Preheat your oven to 350°F (175°C). This ensures that the egg bites cook evenly and thoroughly.

Grease a muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.

In a blender or food processor, combine the eggs and cottage cheese. Blend until smooth. This will create a creamy base for your egg bites.

Add salt, black pepper, garlic powder, and onion powder to the mixture. Blend again until well combined.

In a mixing bowl, combine the chopped spinach, diced bell pepper, sliced green onion, and shredded cheese.

Pour the egg and cottage cheese mixture over the vegetables and cheese. Stir gently to combine, ensuring the vegetables are evenly distributed.

Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the egg bites to rise.

Bake in the preheated oven for 18-20 minutes, or until the egg bites are set and lightly golden on top. To check for doneness, insert a toothpick into the center of a bite; it should come out clean.

Once baked, remove the muffin tin from the oven and let it cool for 5 minutes. This makes it easier to remove the egg bites.

Carefully run a knife around the edges of each egg bite and gently lift them out of the tin.

Allow the egg bites to cool completely before storing them in an airtight container in the refrigerator for up to 5 days.