Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin generously with a non-stick cooking spray.
Combine the egg whites, cottage cheese, salt and pepper together in a blender. Blend until smooth.
Then pour into a bowl and stir in the shredded Monterey Jack cheese, roasted red peppers, spinach and green onions.
Pour this mixture evenly into the muffin tins. Fill each tin approximately 3/4 of the way full as the eggs will rise as they cook.
Bake for 20-25 minutes or until the eggs are set (not jiggly).
Remove the pan from the oven and let the egg bites rest for 5-10 minutes. Gently remove the egg bites from the pan with a spoon and then they are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 1 week.