Preheat your oven. Set it to 350°F (175°C). Grease a 12-cup muffin tin well with cooking spray or oil. Silicone liners or a silicone muffin pan help prevent sticking.

Prep the veggies. Finely chop your choices. If using watery vegetables like mushrooms or spinach, sauté them in a little oil over medium heat for 3–4 minutes to cook off moisture. Let cool slightly.

Blend the base. In a large bowl or blender, combine eggs, cottage cheese, salt, pepper, and garlic powder. Blend or whisk until mostly smooth. A blender gives a fluffier, more uniform texture.

Add mix-ins. Stir in the shredded cheese, herbs, and vegetables. If you sautéed the veggies, make sure they’re not piping hot before adding.

Fill the tin. Divide the mixture evenly among the 12 cups, filling each about 3/4 full. Give the tin a gentle tap on the counter to release air bubbles.

Bake. Place on the center rack and bake for 18–22 minutes, until the tops are set and lightly golden. A toothpick should come out mostly clean with just a bit of moisture, not wet batter.

Cool. Let the muffins rest in the pan for 5 minutes. Run a thin spatula or butter knife around the edges to release, then transfer to a rack to cool completely.

Serve or store. Enjoy warm, or cool and store for later. They’re great with hot sauce, avocado slices, or a dollop of salsa.