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Preheat the oven to 350 degrees.
Combine the eggs, egg whites, cottage cheese, mozzarella, cornstarch, salt, pepper, and garlic powder in a blender.
Blend for 60 seconds or until completely smooth.
Spray 16 standard sized muffin cups generously with oil, or brush with melted butter (either individual silicone cups on a cookie sheet, or use 2 standard metal nonstick muffin pans.)
Add about 2 teaspoons chopped meat to each cup.
Pour in egg mixture, leaving about ¼ inch of space.
Place one slice of tomato on top of each cup.
Bake for 25 minutes, or until firm when shaken slightly.
Cool for 15 minutes, then top with fresh basil and parmesan cheese.
To remove, run a knife around the rim of the cups to loosen them and carefully remove the cups with a fork or small spatula slid under the bottoms to lift them out.
Store for up to 5 days in the refrigerator, or freeze for up to 3 months.
Reheat in the microwave, covered, for 30 seconds if cold, 45 seconds to 1 minute if frozen.