Crack the eggs into a blender, then add the cottage cheese, salt, pepper, and any seasonings you prefer. Blend on high until the mixture becomes completely smooth and creamy, with no visible lumps. This ensures the egg bites turn out fluffy and evenly textured.

Lightly grease a muffin pan or silicone mold with non-stick spray or a small amount of oil. Add your prepared mix-ins — such as chopped vegetables, shredded chicken, spinach, or herbs — evenly into each cup. Make sure the pieces are small so they distribute well in every bite.

Pour the blended egg mixture into each muffin cup, filling them to about three-quarters full. Pour slowly to avoid splashing and to keep the mix-ins from shifting too much. If needed, gently tap the pan on the counter to remove any air bubbles.

Place the pan in a preheated oven at 350°F (175°C) and bake for 20–25 minutes. Check for doneness by gently pressing the center — it should feel set but still slightly soft. Avoid baking too long, as this can make the egg bites rubbery or dry. Let them cool before removing.