Preheat the oven to 300 and place a brownie tray with water into the oven. This will create a more humid environment. Spray a silicone muffin tin with cooking spray.
In a blender, blend the cottage cheese, salt, pepper, and mozzarella together. Give the bowl a little shake to force the cheese combo to the bottom of the blender. Now add in the liquid egg whites and blend on low for 20-30 seconds. You do not want to incorporate very much air into the mixture. Once you are done, skim the foam off the top of the mixture if there is any.
Pour the egg mixture into the muffin cups, filling the cups 3/4 of the way.
Season with red peppers, green onion, and some mozzarella.
Place the muffin tin in the oven for about an hour. You want them to be totally set. If the centre is still jiggly, let bake for another minute or so and check again.
Remove them from the oven and let the egg bites sit in muffin tray for around 5-10 minutes. Gently remove from tins and let them cool on cooling rack.
These stay in the fridge for 7 days or can be frozen. If frozen, wrap in a paper towel and microwave for 30 seconds to 1 minutes depending on your microwave.
