Directions

1. Preheat the oven to 350 degrees and spray the muffin tin with nonstick spray.

2. In a blender, add the eggs, cottage cheese, salt and several grinds of black pepper. Blend until smooth, about 20-30 seconds.

3. Place the spinach in a steamer basket and set over a pot filled with an inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Rough chop the spinach.

4. Place the spinach in a medium bowl and add the chopped peppers and scallions. Toss to combine, then measure ¼ cup of the veggie mixture and set aside.

5. Then evenly divide the remaining veggies among the muffin cups. Pour about ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Then, evenly sprinkle the reserved veggies on top of the egg mixture in each well.

6. Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before popping them out of the pan. Let cool then store in an airtight container in the fridge.