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Preheat oven to 350 degrees. In a small pan, sauté kale and mushrooms for 2-3 minutes until softened in 1 tsp olive oil. Place in a small bowl and cool in fridge.
In a large bowl (if you plan to use an immersion blender) or a blender (if you don't have an immersion blender), combine eggs, cottage cheese, Monterey Jack cheese, Swiss cheese, mushrooms, hot sauce, parsley, salt, garlic powder and pepper.
Blend ingredients in large bowl using an immersion blender or in a blender for 30-60 seconds until thoroughly blended.
Stir in kale and mushrooms. Combine well.
Evenly pour egg bite mixture into a greased 12-count muffin pan.
Bake for 18-20 minutes at 350 degrees until egg bite is fully cooked through and feels firm and bouncy.