Preheat oven to 375°F (190°C) and apply non-stick coating to a 6-cup muffin tin.

Combine eggs, cottage cheese, salt, pepper, and garlic powder in a high-speed blender.

Process for 20 seconds until the mixture is homogenous and aerated.

Transfer the mixture to a bowl and fold in the shredded cheese and spinach.

Divide the batter equally among the 6 muffin cups.

Bake for 22-25 minutes until the internal temperature reaches 160°F (71°C) and the tops are firm.

Cool in the tin for 5 minutes before extraction to ensure structural integrity.