Preheat your oven to 350°F and lightly coat a nonstick muffin tin with extra-virgin olive oil to prevent sticking.

In a blender, combine the eggs, cottage cheese, sea salt, and a few grinds of freshly cracked black pepper. Blend the mixture until completely smooth and well-combined.

Meanwhile, place the spinach in a steamer basket over a pot with about an inch of water. Bring the water to a gentle simmer, cover the pot, and let the spinach steam for about a minute, or until it's fully wilted. Remove the spinach, press out the excess moisture using a strainer, and give it a rough chop.

In a bowl, toss together the chopped spinach, roasted red bell peppers, and green onions. Set aside ¼ cup of this vegetable mixture to use as a garnish later.

Evenly distribute the remaining vegetable mixture into the muffin tin cups. Pour just under ¼ cup of the egg blend into each cup, covering the vegetables. If there's any egg mixture left, distribute it evenly between the wells. Lastly, sprinkle the reserved ¼ cup of vegetables over the top of each filled cup.

Bake in the preheated oven for 18 to 22 minutes, or until the egg bites are set and no longer jiggly in the center. Allow them to cool for about 5 minutes before gently removing them from the pan.