Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with olive oil or cooking spray.

In a large mixing bowl, whisk the eggs vigorously until frothy, about 2-3 minutes.

Add the cottage cheese to the eggs and stir gently until fully incorporated.

Fold in the shredded cheddar cheese until evenly distributed.

Incorporate the chopped spinach, red bell pepper, garlic powder, salt, black pepper, and onion powder.

Mix baking powder with a teaspoon of water until dissolved, then stir into the egg batter.

Add the olive oil, stirring until smooth and fully combined.

Pour the mixture into the prepared muffin tin, filling each cup nearly to the top.

Bake for 18 to 20 minutes until puffed and slightly golden on the edges.

Allow the bites to cool in the pan for 5 minutes before gently releasing.

Serve warm or store in an airtight container for up to 4 days.