Step 1

Preheat the oven to 325 degrees.

Step 2

Fill a baking dish ¾ full with hot water. Place it on the bottom rack of the oven as soon as you turn it on. (This will add moisture to the oven while the egg bites cook to give them that sous vide-style finish.)

Step 3

Meanwhile, heat the olive oil in a large skillet to medium. Add the bell pepper and spinach (if using) and sauté 2-3 minutes or until the peppers are slightly soft. Set aside.

Step 4

Place the eggs, Greek yogurt, cottage cheese or ricotta, salt, onion powder, garlic powder, mustard powder and black pepper in a blender. Puree until smooth.

Step 5

Coat a 12-cup muffin tin with cooking spray. Pour the egg mixture into each of the muffin cups, filling about ¾ of the way to the top.

Step 6

Spoon a small spoonful of the pepper mixture and the diced ham into each cup. Top each with shredded Gruyere or white cheddar.

Step 7

Bake 20-25 minutes or until egg is set. Let slightly cool, then run a knife around the edge of each muffin and carefully remove from the muffin tin cup. Serve immediately or let cool and store in airtight containers in the refrigerator up to 5 days or the freezer up to 2 months.

Step 8

Discard the water from the water bath.