Preheat the oven to 325ºF and adjust the rack to the middle position. Place a large baking sheet in the oven to preheat (you will place the muffin tin on this pan, so make sure it is big enough. Using a pastry brush, oil or butter each muffin cup. Bring a kettle of water to boil.

Meanwhile, place the cottage cheese in a food processor and blend until smooth. Add one egg to the processor and blend until smooth. Pour the cottage cheese mixture into a large mixing bowl and whisk in the remaining eggs and sea salt. 

Divide the scallions and cheese evenly in the prepared muffin cups. Using a ladle, evenly distribute the egg mixture over the cheese and scallions. Place the muffin tin on the hot baking sheet in the oven and very carefully, pour enough boiling water onto the baking sheet to fully cover the bottom. 

Bake for 25 minutes, until the egg bites register 170ºF. Cool for 10 minutes and serve. 

The egg bites can be stored in the refrigerator for up to 3 days and reheated in the oven. When I reheat them, I like to put them on a pan and cover with a piece of parchment and then foil and bake at 300ºF for about 15 minutes until hot.