PREP: Heat a large kettle filled with water to boil. Position two oven racks, one in the lowest rung and one in the center of the oven. Preheat the oven to 300ºF. Spray a nonstick muffin pan with cooking spray. Make sure to coat the pan generously so the egg bites don't stick.

SAUTE: In a nonstick skillet over medium-high heat. Add a drizzle of oil and cook the mushrooms, bacon, peppers, or spinach. Make sure to cook each ingredient separately and then combine it in a bowl. Season with a pinch of salt, black pepper, and garlic powder if desired.

BLEND: In a blender, add the eggs, cottage cheese, half and half, cornstarch, kosher salt, and cheese of choice. Blend until completely smooth.

STEAM: Place a 9x13 baking dish on the lower rack and fill it halfway full once the water is boiling.

BAKE: Divide your sautéed ingredients in each of the muffin tins. Then pour the egg mixture over them leaving a tiny bit of space at the top. Bake the egg bites for 20-25 minutes or until the eggs are set and start pulling away from the edges of the muffin tin. Remove from the oven and let rest for a few minutes before attempting to remove them from the pan.

REMOVE: Run a small offset spatula to help loosen the egg bites from the edges before lifting them out of the pan. Let them cool on a wire rack. Place in an airtight container if you're meal prepping this for later.