Preheat and prepare the pan: Heat your oven to 300°F (150°C). Place a large baking dish or roasting pan on the middle rack. You’ll use it for a water bath to create steam. Grease a 12-cup muffin tin generously with butter or oil, or use silicone muffin cups.

Sauté the veg (optional but recommended): If using mushrooms or peppers, sauté them in a little butter until soft and moisture is released. This prevents watery egg bites. Set aside to cool slightly.

Blend the base: Add eggs, cottage cheese, and heavy cream to a blender. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Blend for 20–30 seconds until smooth and frothy.

Layer the fillings: Divide bacon, spinach, green onions, and half the shredded cheese evenly among the muffin cups. Keep a little cheese for the top.

Pour and top: Pour the egg mixture over the fillings, filling each cup about 3/4 full. Sprinkle the remaining cheese over the tops. Add a pinch of smoked paprika if you like.

Set up the water bath: Carefully pour hot water into the large baking dish in the oven, about 1 inch deep. Place the filled muffin tin into the water bath. The steam is key for creamy bites.

Bake gently: Bake for 22–28 minutes, until the centers are just set and slightly jiggly. They will finish setting as they cool. Avoid overbaking, which makes them spongy.

Cool and release: Let the egg bites cool in the pan for 5–10 minutes. Run a thin knife around the edges if needed, then pop them out. Serve warm.

Finish with flair (optional): Add a dollop of sour cream, a dash of hot sauce, or a sprinkle of chives before serving.