Preheat oven to 350F. Spray a muffin tin with non-stick spray.
In a large bowl, mix the eggs, Dijon, cottage cheese, ham, salt and pepper.
Scoop ⅓ cup of the ham and egg mixture into each muffin tin cup.
Top each egg cup with 2 Tablespoons of shredded cheese and a sprinkle of Italian seasoning.
Bake at 350F for 20-25 minutes until the eggs are set. Carefully remove from the hot pan and enjoy hot.
Refrigerate leftovers in an airtight container for up to 5 days.
