Step 1

Preheat the oven to 350F. In a blender add the eggs, salt, cottage cheese, the mozzarella cheese and blend for 20-30 seconds. Add the silicone muffin tin on top of a baking sheet and spray down your muffin tin. Mine is silicone and mess-free but you can use any.

Step 2

Add the bell peppers and the spinach to the bottom of every muffin cup and add your egg mixture 1/2-3/4 of the way. I like to give it a gentle stir with a chopstick but it’s optional.

Step 3

Carefully place the baking dish with the muffin tin on top in the oven on a lower rack. Add boiling hot water up to the 1/2 way mark of the baking tray.

Step 4

Close the door and bake until set for at least 25 minutes without opening it. Mine took exactly 30 minutes but keep an eye on it. Let them rest for 5 minutes and enjoy.

Step 5

These can be stored in the fridge for up to 3 days and microwaved if needed. You can also let them cool and store them in the freezer for up to 2 months. Defrost in the fridge and heat in the microwave if you are freezing them. Enjoy.