Preheat the oven to 350°F and lightly grease a nonstick muffin tin with olive oil.

In a blender, combine the eggs, cottage cheese, salt, and several grinds of black pepper. Blend until the mixture is completely smooth and well-incorporated.

Prepare the spinach by placing it in a steamer basket. Set the basket over a pot with 1 inch of water, bring to a simmer, cover, and steam for 1 minute until the spinach wilts.

Transfer the steamed spinach to a strainer and squeeze out excess water. Roughly chop the spinach.

In a medium bowl, combine the chopped spinach with diced red bell peppers and green onions. Mix thoroughly and set aside ¼ cup of the vegetable mixture.

Distribute the remaining vegetables evenly among the muffin cup wells. Pour approximately ¼ cup of the egg mixture over the vegetables in each well.

If there's any remaining egg mixture, divide it evenly among the wells. Sprinkle the reserved ¼ cup of vegetables on top of each egg bite.

Bake for 18 to 22 minutes, or until the eggs are completely set. Allow the egg bites to cool for 5 minutes before removing them from the pan.