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Place racks in center and lower third of oven; preheat to 300°. Fill a 13" x 9" metal pan with ½" water and place on lower rack.
Using 1 tbsp butter, saute any fillings (i.e. kale, mushrooms, peppers). If using bacon, skip the butter.
In a blender, combine eggs, shredded cheese, cottage cheese, cornstarch, butter, hot sauce, and vinegar; season with salt and pepper. Blend on high speed until smooth and fluffy, about 30 seconds.
Spray a standard 12-cup muffin tin with cooking spray. Fill each well about two-thirds full with egg mixture. Top each with fillings. Using a toothpick, submerge some filling pieces.
Bake egg bites on center rack until eggs start to pull away from sides of pan, 20 to 24 minutes. Let cool slightly.
Using an offset spatula, transfer egg bites to a platter.