Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and liberally coat a 12-cup muffin tin with non-stick cooking spray.

Place the eggs, cottage cheese, salt, black pepper, and garlic powder into a high-speed blender.

Process the mixture on high for 30 seconds until completely smooth and slightly frothy to incorporate air.

Pour the egg mixture into a medium mixing bowl and fold in the shredded cheddar cheese, red bell pepper, and chives by hand.

Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.

Bake for 22 to 25 minutes, or until the muffins have risen, the centers are set, and the edges are lightly browned.

Allow the muffins to cool in the tin for 5 minutes to allow the protein structure to set before removing with a silicone spatula.

Serve immediately or store in an airtight container for refrigeration.