1. Preheat the oven to 350°F (175°C) and generously grease a 12 cup muffin tin with olive oil or cooking spray, making sure to coat the bottoms and sides of each well.

2. In a large bowl whisk together the eggs, egg whites, cottage cheese, milk or cream, salt, black pepper, garlic powder, and onion powder until mostly smooth and well combined.

3. In a separate bowl toss together the chopped spinach, bell pepper, broccoli florets, cherry tomatoes, cooked bacon or turkey sausage, and green onions until evenly mixed.

4. Divide the veggie and meat mixture evenly among the greased muffin cups, filling each cup about one third full with the chopped add-ins.

5. Sprinkle the shredded cheddar cheese evenly over the veggies and meat in each muffin cup to create a cheesy layer.

6. Carefully pour the egg mixture into each muffin cup, filling each one about three quarters full and using a spoon to gently press any floating veggies back under the surface.

7. Place the muffin tin on the center rack of the preheated oven and bake for 18 to 22 minutes, or until the egg bites are puffed, set in the centers, and lightly golden around the edges.

8. Remove the pan from the oven and let the egg bites cool in the tin for 5 minutes, then run a thin knife or spatula around the edges of each cup and lift the bites out.

9. Serve warm right away, or let the egg bites cool completely before storing them in an airtight container in the refrigerator or freezer for meal prep.