Preheat your oven to 350°F (175°C) and prepare your muffin tin with cooking spray or muffin liners.

In a large mixing bowl, crack open your eggs and whisk them until frothy, about 2-3 minutes.

Gently fold in cottage cheese, shredded cheddar, and grated Parmesan into the whipped eggs until smooth.

Fold in chopped spinach, diced red bell pepper, and chives. Season with salt and pepper.

Fill each muffin cup about three-quarters full with the mixture.

Bake for 20-25 minutes until the tops are golden brown and a toothpick comes out clean.

Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Serve warm or store in an airtight container in the fridge or freezer.