Preheat your oven to 375°F (190°C). Grease a muffin tin or silicone egg bite molds with avocado oil to prevent sticking.

Whisk the eggs and cottage cheese together in a large bowl until well combined with small bits of cottage cheese throughout. If using nutritional yeast, whisk it in here.

Heat a small skillet over medium heat. Add a teaspoon of olive oil, then sauté the onions, bell peppers, and spinach (or kale) until just softened, about 3 to 4 minutes. Let cool for a few minutes.

Add the cooked meat to the egg and cottage cheese mixture, followed by the cooled vegetables. Stir in the garlic powder, salt, and pepper. Mix everything until well combined.

Divide the mixture evenly among the prepared muffin cups or silicone molds. Fill each one about three quarters of the way to allow room for rising.

Bake for 20 to 25 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted in the center should come out clean.

Let cool for a few minutes in the pan, then run a knife around the edges and remove the egg bites. Serve warm or store for meal prep.