Preheat the oven to 300°F and generously spray a muffin tin with nonstick spray.

Add the eggs, cottage cheese, salt, and pepper to a blender. Blend on low for about 20 seconds, then another 10 seconds on medium until completely smooth.

Pour the egg mixture into the muffin cups, filling each about ¾ full. Evenly divide the bell pepper, onion, and spinach between the cups.

Give each one a quick stir so the spinach is lightly mixed in rather than sitting on top.

Bake for about 20 minutes, or until the centers are just set. They’ll puff up quite a bit in the oven, but don’t worry, they’ll settle back down as they cool. That’s totally normal.

Let them rest in the pan for about 5 minutes before removing, then transfer to cool completely.