Prep oven and baking pan. Heat oven to 350°F. Mist a 12-cup muffin pan very thoroughly with cooking spray.

Blend. Combine the eggs, cottage cheese and salt in a blender. Pulse a few times until smooth. Add in the sun-dried tomatoes, spinach, basil and stir by hand until evenly combined. Pour (or use a cookie scoop to help scoop) the mixture evenly into the 12 muffin cups. Top each cup with a sprinkle of feta and a twist of black pepper, if desired.

Bake. Bake for 20-22 minutes or until the egg bites are puffy and slightly firm to the touch in the center. Transfer the pan to a wire baking rack to cool for at least 5 minutes. (The egg bites will deflate slightly once they are out of the oven.)

Serve. Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 5 days.