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.

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

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).

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.

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

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.

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!