Preheat the oven to 300ºF. Bring about 2-3 cups of water to a boil in a small pot or kettle while you prep the egg mixture.
In a medium saucepan, melt the ghee. Add the chopped mushrooms and sauté for a few minutes until they are just softened.
To a blender, add the cottage cheese, jack cheese, and egg whites. Blend until nice & smooth.
Add the kale, tapioca flour, and spices, then pulse a few times until the kale is broken up throughout the mixture and it's just combined.
Grease a muffin tin well (I used avocado oil spray) or line with parchment paper cups. Add a spoonful of chopped mushrooms to each cup, then pour the egg mixture on top until filled almost to the top. Use a spoon to gently stir each so the mushrooms aren't sunken down to the bottom.
Add the hot water to a rimmed baking sheet or a large baking dish (large enough that the muffin tin fits inside or on top) to create steam in the oven. Place the filled muffin tin on top then transfer to the oven. Bake for 25 minutes or until the eggs are set in the middle.
Allow the egg bites to cool for about 5 minutes then use a small spoon or butter knife to gently run around the edges and bottom of each and remove to a cooling rack lined with parchment paper, topside down.
Optional final step: set the oven to "broil" and place the egg bites bottom side up in the oven, on their parchment paper, for 5 more minutes to really hold the shape and add some color.