Preheat the oven to 350°F and place a rack in the center position. Prepare a 12-cup muffin tin by lining the cups with paper liners or spraying them lightly with cooking spray.

Crack 8 large eggs into a blender. Add 1 cup cottage cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Blend the mixture until smooth, stopping once or twice to scrape down the sides with a spatula so everything is evenly combined.

Pour the blended egg mixture into a medium bowl. Stir in 3/4 cup chopped fresh spinach and 2/3 cup diced red bell pepper until evenly distributed.

Divide the mixture evenly among the 12 prepared muffin cups, filling each cup to about two-thirds full.

Bake in the preheated oven for 20–25 minutes, until the egg bites are set in the center (a toothpick inserted into the center should come out mostly clean).

Remove the pan from the oven and let the egg bites cool in the tin for about 5 minutes before carefully removing them to a wire rack or plate.