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Add eggs, gochujang, cottage cheese, and black pepper to a blender and blend on high for 30 seconds.
Distribute eggs into 2 containers and bake at 200°C or 400°F for 17-20 minutes.
Add ground meat to a bowl and add onion powder, garlic powder, paprika, salt, and black pepper and mix until combined. Form 75g meatballs.
Place 8 muffins on a baking sheet. As soon as the eggs are done, place the muffins under the broiler for 2 minutes.
Cut eggs into 8 equal-sized rectangles and add them on top of the muffins. Add 1 slice of American cheese to every egg muffin.
Add oil to a pan on medium heat and add 4 meatballs and press them flat. Fry for 2 minutes, then flip and fry for another 2 minutes. Repeat with the other 4 meatballs.
Place the meatballs on top of the muffins.
Let the 8 muffins cool down and then place them in zip lock bags. Store them in the fridge for 3-5 days or in the freezer for up to months.
When defrosting, place 1 McMuffin directly from the freezer on a plate and microwave slowly at medium heat for 5 minutes until ready.