Preheat oven to 325 degrees F (162 degrees C). Coat a 12-cup silicone or non-stick muffin tray with cooking spray; set aside.
Bring a large saucepan of water to a boil over high heat.
Combine eggs, cottage cheese, all-purpose seasoning , and salt in a blender; process until smooth, about 40 seconds.
Pour mixture evenly into the prepared wells, filling each well 3/4 of the way.
Place muffin tray on a large rimmed baking sheet and transfer to the oven. Carefully pour boiling water onto the baking sheet until water reaches halfway up the sides of the muffin tray.
Bake in the preheated oven until lightly golden brown and set, 22 to 25 minutes. Let rest for 5 minutes in the tray before removing. Run a small knife or offset spatula around each egg bite to loosen and lift out of the pan, if needed. Sprinkle with extra seasoning and garnish with chives, if desired. Red Pepper, Feta, and Spinach Divide 1/3 cup chopped red bell pepper, 1/3 cup chopped spinach, and 1/3 cup crumbled feta cheese between prepared wells. Pour blended egg mixture evenly into filled wells and stir gently with a fork to combine. Bake as directed. Ham, Cheddar, and Chives Divide 1/3 cup cubed, cooked ham and 1/3 cup shredded sharp Cheddar cheese between prepared wells. Pour blended egg mixture evenly into filled wells and stir gently with a fork to combine. Bake as directed. Garnish with 1 tablespoon chopped fresh chives. Broccoli and Cheddar Divide 1/3 cup chopped cooked broccoli and 1/3 cup shredded sharp Cheddar cheese between prepared wells. Pour blended egg mixture evenly into filled wells and stir gently with a fork to combine. Bake as directed. Recipe developed by Isabelle Easter
