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Preheat the oven to 325ºF and spray a non-stick 12-muffin tin with neutral oil. If you do not have a non-stick muffin tin, you can also use silicone muffin liners.
Add the eggs, cottage cheese, garlic, ground black pepper, and salt to a blender or food processor and blend on high speed until completely smooth, 30 to 45 seconds.
Evenly distribute the spinach and cheddar cheese among the 12 muffin molds. Fill each mold almost to the top with the egg mixture.
Bake until slightly golden on top and a toothpick comes out clean, 24 to 26 minutes. Cool completely in the muffin tins. The muffins will deflate slightly as they cool.
Once completely cooled, remove each egg muffin from the tin with a small silicone spatula.