Place a heavy skillet over medium heat. Add diced thick-cut bacon and cook for 7-9 minutes until it transforms into crispy, dark reddish-brown bacon bits. Transfer to a paper towel-lined plate, leaving 1 tablespoon (15ml) of bacon fat in the skillet.

Toss the thinly chopped spinach ribbons into the warm bacon fat. Sauté for 30-45 seconds until distinctly wilted and dark green. Remove from heat and let cool slightly.

Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin. In a blender, combine the whole eggs, cottage cheese, and kosher salt. Blend on high for 30 seconds until a pale, vibrant yellow matrix forms.

Divide the wilted spinach and half of the crispy bacon evenly among the muffin cups. Pour the blended egg matrix into each cup, filling about 3/4 full.

Top each cup with shredded cheddar cheese, remaining bacon bits, and tiny specks of coarse black pepper. Bake for 18-22 minutes until a slightly domed, lightly golden-brown crust forms. Rest for 5 minutes before serving.