Preheat your oven to 180°C (350°F). While it heats, generously grease a 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides of each cup. This prevents sticking and ensures your egg bites release cleanly. Set the prepared tin aside.

If you haven't already cooked your bacon, cook it in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel to drain, then crumble into bite-sized pieces once cooled slightly. Set aside. I prefer to cook bacon ahead of time so the fat drains completely—it keeps the egg bites lighter and prevents excess grease in the cups.

Finely chop the spinach, thinly slice the green onion, and dice the bell pepper into 1/4-inch pieces. Dice the ham into similar-sized pieces. Arrange these prepared ingredients along with the cooked bacon crumbles on a clean work surface for easy assembly. Preparing everything in advance keeps your workflow efficient when filling the muffin cups.

Add the 8 eggs, 1.25 cups cottage cheese, salt, black pepper, and garlic powder to a blender. Blend on medium speed for 45-60 seconds until completely smooth and well combined. A smooth base ensures even texture throughout the egg bites and helps distribute flavors uniformly. The cottage cheese should be fully incorporated with no lumps visible.

Divide the spinach, green onion, bell pepper, bacon, and ham from Step 3 evenly among the 12 muffin cups, placing about 1 tablespoon of the vegetable and meat mixture into each cup. Carefully pour the blended egg mixture from Step 4 over the fillings until each cup is about 3/4 full, leaving a little headroom for the eggs to rise slightly during baking. Place in the preheated oven and bake for 17-19 minutes, until the tops are set, lightly golden, and a toothpick inserted into the center comes out clean.

Remove the muffin tin from the oven and let the egg bites cool in the tin for 3-5 minutes. This allows them to set completely and makes them easier to remove without breaking. Run a thin knife around the edges of each bite and gently pop them out of the tin. Serve warm or at room temperature. I like to serve them immediately while they're still warm with a dollop of sour cream or hot sauce on the side.