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Preheat your oven to 350°F (175°C). Grease a 12-cup standard muffin tin (or use silicone cups and grease those for easier removal).
Heat a drizzle of olive oil in a nonstick skillet over medium heat. Sauté the chopped onions, bell peppers, and broccoli until tender, about 5 minutes for the onions and peppers, and slightly longer for the broccoli.
While the vegetables are cooking, add to a blender the eggs, cottage cheese, ½ cup shredded cheddar, parmesan cheese, ½ teaspoon of the salt, garlic powder, and pepper to a blender. Blend until smooth.
Evenly distribute the sautéed vegetables into the prepared muffin cups. Pour the egg mixture over the vegetables, filling each cup about three-quarters of the way full.
Optional: Sprinkle the remaining ½ cup shredded cheddar cheese on top of the egg mixture in each cup.
Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
Let the egg bites cool in the muffin tin for a few minutes before removing them. If using a regular muffin tin, run a knife around the edges to help loosen them before removing.
Store the cooled egg bites in an airtight container in the refrigerator for up to 4 days.