Preheat your oven to 325°. Combine the following ingredients in your blender: eggs, shredded cheese, cottage cheese, ricotta cheese, Greek yogurt, salt, and pepper. Blend on low for 20 seconds.
Grease a muffin pan thoroughly. (I recommend using a silicone pan or silicone liners if you have them.)
Fill 7 of the muffin cups halfway full with the egg mixture. Then sprinkle half the chopped bacon and spinach over each cup. Then fill each of the 7 cups to the top with the remaining egg mixture, and then sprinkle the remaining bacon and spinach on top.
Bake your egg bites for 30 minutes. They will puff up quite large but they’ll come back down once you take them out of the oven.
Enjoy immediately or store in the refrigerator for up to 5 days in a sealed container. To reheat, place in the microwave on 50% power for 45 seconds.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.*You can use other non-fat, low fat, or full fat varieties of cheese and yogurt in this recipe. The varieties listed above are what I keep on hand and what I used to test this recipe.