Preheat your oven to 350°F (175°C) and grease your muffin tin.

Whisk the large eggs in a bowl until blended and frothy, about 1-2 minutes.

Fold in the cottage cheese until well combined.

Stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and onion powder until evenly mixed.

Add the chopped spinach and red bell pepper, stirring gently to combine.

In a small bowl, mix baking powder with a splash of water until bubbles form and fold into the egg mixture.

Drizzle in the olive oil and mix until smooth.

Spoon the mixture into the greased muffin cups, filling them almost to the top.

Bake for 18-20 minutes, until tops are set and lightly golden.

Allow to cool for 5 minutes in the tin before carefully removing.

Serve warm or cool completely before storing in an airtight container.