Pre heat oven to 375°F
In a large bowl, whisk the eggs.
Add the cottage cheese to the bowl and whisk to combine.
Rip the spinach and add it to the bowl.
Add in the bell pepper, scallion, salt, and pepper. Stir to combine.
Grease a 12 cup muffin tin. Grease it really well. Eggs are notorious for sticking to muffin tins if you do not grease them well.
Divide the mixture evenly into all of the muffin tin wells.
Bake for 20-25 minutes until you can insert a toothpick and no egg comes off on it.
The egg muffins will expand while cooking and while warm, as they cook, they will decrease in size.
To reheat, place on a paper towel and microwave in 10 second intervals until warm. For a more crispy reheat, place in an airfryer at 375°F in 2 minute intervals until warm throughout.