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Preheat your oven to 325°F.
While the oven heats, lightly spray a 12-cup muffin tin with cooking oil, making sure to coat the bottom and sides of each cup evenly—this prevents sticking and makes unmolding easier.
Gather all your ingredients and measure them out so everything is ready to go once you start mixing.
Crack all 8 eggs into a large bowl and whisk them together until the yolks and whites are fully combined and the mixture is slightly frothy.
Add the salt, black pepper, and garlic powder to the whisked eggs and stir to combine.
Fold the cottage cheese, shredded Colby Jack cheese, and bacon bits into the egg mixture until everything is evenly distributed.
Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Place a shallow pan filled with hot water on the lower oven rack.
Carefully place the filled muffin tin on the upper oven rack above the water bath.
Bake for 23-25 minutes until the egg bites are set around the edges but still slightly jiggly in the very center.
Remove the muffin tin from the oven and let the egg bites cool for 3-5 minutes until they're cool enough to handle but still slightly warm.
Run a thin knife around the edges of each cup to loosen them, then gently pop or tip each egg bite out of its cup onto a plate.
Serve the egg bites warm or at room temperature.