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Arrange a rack in the lowest part of the oven and a second rack in the middle. Heat the oven to 300ºF.
Coat a standard 12-well muffin tin generously with cooking spray. Divide the fillings of choice evenly among the wells.
Blend 1 ¼ cups cottage cheese, 6 large eggs, 5 ounces shredded cheese, 2 tablespoons cornstarch, 1 teaspoon hot sauce, ½ teaspoon kosher salt, and ¼ teaspoon black pepper together in a blender until very smooth, about 1 minute.
Pour into the muffin wells, dividing it evenly. Use a chopstick or small fork to stir each well to distribute the fillings a bit.
Fill a 9x13-inch baking dish about halfway with very hot tap water. Place on the lower rack. Place the muffin tin on the middle rack. Bake until the egg bites are set and no longer wet on top and they start to pull away from the edges of the wells, 25 to 30 minutes.
Let cool in the pan for 5 minutes. Run a small knife or offset spatula around each egg bite to loosen and lift out of the pan. Serve warm.