Preheat oven to 300 degrees F.
In a blender mix eggs, cheddar cheese, cottage cheese, salt and pepper until well blended. About 2 minutes.
Use silicone muffin pan or lightly grease a muffin pan. Place muffin pan in a larger baking pan.
Add diced chiles, green onions to muffin pan.
Pour egg mixture into muffin pan, about 3/4 full. Carefully pour boiling water around muffin pan, about 1/2 way up.
Bake egg bites for 25 minutes until just barely set. They egg bites should be slightly underdone in the center.
Remove pan from oven and let egg bites cool for about 5 minutes in the water bath. They will continue to cook after coming out of the oven.
Refrigerate for up to 3 days, or cool to room temperature and freeze in zip-lock bags for up to 1 month.
To re-heat, wrap lightly in paper towel and cook in microwave on high for 30 seconds per egg bite.
Makes about 12 egg bites.