Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick spray, or use silicone muffin liners.
Blend the base – In a blender, combine the 10 eggs, 1 cup cottage cheese, salt, and garlic powder. Blend until smooth and frothy.
Add the mix-ins – Divide the chopped spinach and shredded cheese evenly among the muffin cups.
Pour the egg mixture – Carefully pour the blended egg mixture into each muffin cup, filling about ½ to ⅔ full.
Optional water bath for fluffiness – Place the muffin tin on the middle rack, and a baking dish with hot water on the rack below to create steam.
Bake for 23–26 minutes, or until puffed and set in the center.
Cool and serve – Let the bites cool for 5 minutes in the pan before gently removing.
