Preheat the oven to 325°F.
Spray one 6-cup muffin tin pan with non-stick spray.
In a skillet, brown the beef until fully cooked and broken up into small pieces. Season with thyme and pepper.
Using a blender, mix the eggs, cottage cheese, and salt until well blended and foamy.
To prepare the egg cups: Spoon 2 tablespoons beef, 1 tablespoon cheese, and 1 tablespoon chopped herb into each muffin cup. Carefully pour about 1/3 cup egg mixture into each muffin cup until the cup is almost full.
Bake for 22 to 25 minutes or just until the eggs are set in the middle and lightly brown around the edges.
Let cool in the pan for at least 5 minutes. Using a small fork or spatula, carefully remove the egg bites from the muffin pans. Serve hot or warm. Servings: 6