Preheat your oven to 350°F. While it heats, finely chop your spinach (tightly packed measure first, then rough chop), dice your bell peppers into small 1/4-inch pieces, and have your salsa ready. I like to use a muffin tin or silicone egg bite molds for this recipe—they create perfectly portioned bites. Generously grease your molds with butter or cooking spray, making sure to coat the sides and bottoms well so the bites release easily.

Crack all 9 eggs into a blender along with the cottage cheese and salt. Blend on medium speed for about 20-30 seconds until the mixture is completely smooth and well combined. A blender ensures the cottage cheese gets fully incorporated without lumps, creating a creamy, even base that sets beautifully. This is key to getting tender egg bites rather than dense ones.

Transfer the blended mixture from Step 2 into a mixing bowl. Add the garlic powder and black pepper, then gently fold in the prepared spinach, bell peppers from Step 1, and salsa. Fold gently rather than stir vigorously—you want to distribute the vegetables evenly without deflating the egg mixture. I find that gently folding helps the vegetables stay suspended throughout the batter instead of sinking to the bottom.

Carefully pour the vegetable and egg mixture from Step 3 into your prepared molds, filling each one about 3/4 full—this gives the bites room to puff up slightly as they cook without overflowing. Place the mold on a baking sheet (this makes handling easier) and transfer to your preheated 350°F oven. Bake for 30 minutes, until the egg bites are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean when they're done.

Remove the pan from the oven and let the egg bites rest in the molds for 2 minutes—this short cooling period allows them to firm up just enough to release cleanly without breaking. Run a thin knife or silicone spatula around the edges of each bite, then gently pop them out of the molds. If you have any that stick, a brief dip in hot water on the bottom of the mold can help release them.

Serve the egg bites warm, at room temperature, or even cold—they're versatile and delicious any way. These keep well in the refrigerator for up to 5 days and can be reheated gently in the microwave or oven when you're ready to eat.