Preheat oven to 300°F (150°C) and grease a 12-cup silicone muffin pan.

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

Blend on high for 30 seconds until the mixture is completely smooth and aerated.

Stir in the finely chopped spinach and shredded Gruyere cheese by hand into the blended base.

Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.

Place the muffin pan into a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath.

Bake for 25 minutes until the centers are set and no longer jiggly.

Remove from the oven and allow to cool in the pan for 5 minutes before extracting the bites.