Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or olive oil.

Crack all six eggs into a large mixing bowl and whisk until fully blended and slightly frothy.

Add 1 cup of cottage cheese to the whisked eggs and stir until completely incorporated.

Sprinkle in the ½ cup of shredded cheddar cheese and fold it gently into the mixture.

Add the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder. Stir until well mixed.

In a separate bowl, mix ½ teaspoon of baking powder with a splash of water. Incorporate this into the egg blend.

Pour in the tablespoon of olive oil and mix until evenly distributed.

Spoon the egg mixture into the prepared muffin tin, filling each cup nearly to the top.

Bake in the preheated oven for 18 to 20 minutes, until set in the middle and golden brown on top.

Remove the muffin tin from the oven and cool for 5 minutes.

Run a knife around the edges of each egg bite to release them from the tin.

Serve warm or allow to cool for storage. They can last in the fridge for up to 4 days.