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Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
In a blender, combine eggs, cottage cheese, salt, and black pepper. Blend until completely smooth—this is what makes the muffins light and fluffy!
Divide your veggies and turkey bacon evenly among the muffin cups.
Pour the egg mixture evenly into each cup, filling about ¾ full.
Bake for 22–25 minutes, or until the centers are set and slightly puffed.
Let the muffins cool for a few minutes before removing. Enjoy warm, or refrigerate and reheat for a quick breakfast all week long!