Step 1

Preheat oven to 325F. Spray a silicone muffin tin with non stick cooking spray. Place a baking sheet (approx 16x12" and something with high enough edges) under the silicone muffin tray and set aside.

Step 2

In a high power blender, add the eggs, cottage cheese, salt and monterey jack cheese. Blend on high for 30-40 seconds.

Step 3

Chop up the red bell pepper and spinach till very fine. Using a paper towel, squeeze the excess moisture out of the red peppers. Then add to the bottom of the silicone molds (makes 9-10 egg bites).

Step 4

Pour the egg mixture into the silicone molds, approximately 1/2 to 3/4 of the way full. Mix the red pepper and spinach around so it's not all floating to the top.

Step 5

Place the baking sheet & silicone tray in the oven and add boiling water to baking sheet till it's about halfway full.

Step 6

Bake the eggs on the baking sheet filled with water for 25-30 minutes. CAREFULLY remove from oven (I grabbed the silicone tray with oven mitts and left the baking sheet to cool) and use a knife to cut around the outsides of the egg bites to loosen them from the tray.

Step 7

If you want to take this one extra step, toss them in the air fryer or toaster oven for a few minutes to crisp them up! This will keep the fluffy texture while giving them the crisp exterior. Enjoy!