Preheat the oven to 350°F and grease a 12-cup nonstick muffin pan with olive oil.
Add the eggs, cottage cheese, sea salt, and several grinds of black pepper to a blender. Blend until completely smooth.
Fill a pot with 1 inch of water and bring to a simmer. Place the spinach in a steamer basket over the pot, cover, and steam for 1 minute until wilted.
Transfer the spinach to a strainer and squeeze out excess water. Roughly chop.
In a medium bowl, combine the chopped spinach, roasted red bell pepper, and green onion. Toss to mix.
Measure out ¼ cup of the mixed vegetables and set aside.
Evenly divide the remaining vegetable mixture among the muffin cups.
Pour just under ¼ cup of the egg mixture into each cup, covering the vegetables. Distribute any remaining egg mixture evenly.
Sprinkle the reserved ¼ cup vegetables evenly over the tops.
Bake for 18–22 minutes, or until the eggs are fully set in the center.
Let cool in the pan for 5 minutes before removing.
