Preheat your oven to 325°F (163°C). This temperature allows the egg bites to cook evenly and gently.

Grease a muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.

In a blender, combine the eggs, cottage cheese, shredded cheese, milk, salt, and black pepper. Blend on high until the mixture is smooth and creamy. This step ensures that the egg bites are light and fluffy.

If using any optional mix-ins, stir them into the blended egg mixture gently with a spatula. This allows for even distribution without overmixing.

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full. This allows room for the egg bites to rise.

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the egg bites are set and a toothpick inserted in the center comes out clean. Baking at a lower temperature helps prevent the egg bites from puffing up too much.

Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. This makes it easier to remove the egg bites.

Gently run a knife around the edges of each egg bite to loosen them, then carefully pop them out of the muffin tin.

Serve warm or store in an airtight container in the refrigerator for up to 5 days. These egg bites can also be reheated in the microwave for a quick breakfast.