Preheat your oven to 375°F. Prepare a 12-cup muffin tin by greasing it or lining it with silicone muffin liners.

Whisk together the large eggs and cottage cheese in a large mixing bowl until smooth.

Stir in the shredded cheese, diced bell peppers, chopped spinach, salt, and black pepper.

Pour the mixture evenly into the prepared muffin cups, filling each cup about 2/3 full.

Bake for 20–25 minutes, or until the tops are set and golden brown.

Cool in the tin for 5 minutes, then gently remove the egg bites. Garnish with fresh herbs or chives if desired.