Prep the pan and oven: Heat the oven to 325°F (163°C). Lightly grease a 12-cup muffin tin or use silicone liners. Lower heat helps keep the egg bites tender.

Cook wet veggies first: If using mushrooms, onions, or peppers, sauté them in a little oil with a pinch of salt until soft and most moisture evaporates. Cool slightly. This step prevents watery egg bites.

Blend the base: In a blender, add eggs, cottage cheese, Greek yogurt, salt, pepper, and garlic powder. Blend on medium until completely smooth and pale, 20–30 seconds. The smoother the mixture, the silkier the bites.

Add cheese and mix-ins: Stir in shredded cheese, cooked veggies, and any cooked protein. Don’t blend these; you want small, even pieces throughout.

Portion: Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Sprinkle herbs or a little smoked paprika on top if you like.

Create gentle heat (optional but helpful): Place the muffin tin on a sheet pan. Pour hot water onto the sheet pan to create a shallow water bath, about 1/4 inch deep. This buffers the heat for an extra tender texture.

Bake: Bake 18–24 minutes, until the centers are just set and the edges barely pull away. They should jiggle slightly but not look wet. Avoid browning.

Rest and release: Cool in the pan for 5 minutes. Run a thin knife around each cup, then lift out. They’ll firm as they cool.

Finish: Add a pinch of salt, fresh pepper, or herbs on top before serving. Serve warm or at room temperature.