Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin.
Crack eggs into a blender. Add the cottage cheese, salt, garlic powder and black pepper. Pulse the mixture until the eggs are fully broken down.
Evenly disperse the bell pepper and green onion across the 12 lightly oiled muffin tins. Sprinkle cheddar cheese into each tin. Pour the egg into each muffin tin until about ¾ full.
Bake on the middle oven rack at 350F for 20-22 minutes, or until the tops of the muffins are set. Use a toothpick to check for doneness if needed. Let rest in the muffin tins for 5 minutes before removing. Enjoy!
Cottage cheese: I use low fat cottage cheese but 2% or whole works.
Cheese: Sharp cheddar is my go-to but feta or mozzarella are great options.
Veggies and proteins: Add up to 1 cup of veggies like zucchini, mushrooms, regular onion, etc. Add cooked and crumbled veggie sausages or tempeh bacon for extra protein.
Storage and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat on a plate in the microwave in about 30 seconds.
Freezing instructions: Freeze multiple muffins in a large freezer safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.