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Preheat the oven to 350℉ and prepare a silicone muffin mold by generously coating it with non-stick spray.
Finely chop the roasted or raw red bell pepper and spinach. (Good spot to include bacon, ham, etc). Set aside.
I used a hand mixer (😘 @kitchenaidusa), but a blender also works (😘 @kitchenaidusa) — to mix eggs, cottage cheese and mozzarella cheese for 60 seconds. You want to add in air. Bubbles are your friend!
Divide veggies/ goodies between muffin wells, then fill each one with the egg mixture about ¾ of the way full and sprinkle with salt and pepper. I also sprinkled Parmesan cheese on top—but I like shredded cheddar or mozzarella even more.
Place your filled muffin tin onto a baking sheet in the middle rack of your 350 degree oven. Fill the baking sheet with boiling water about ½ of the way up the liners, then bake for about 30-35 minutes or until the tops are firm the touch.
The dicey very important step—switch your oven to broil and watch 👀 closely for two minutes or until the tops of your egg bites are crunchy brown.
Remove from the oven. Let cool for a couple of minutes before removing from the mold and enjoy warm!