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Preheat the oven to 325F and grease a non-stick 12-muffin tin with butter or spray with a neutral oil. If you do not have a non-stick muffin tin, use silicone muffin liners.
Add the eggs, cottage cheese, and pesto to a blender or food processor and blend on high speed until completely smooth, 30 to 45 seconds.
Pour the egg mixture into each muffin cup, one at a time, until all are nearly full to the top.
Bake until slightly golden on top and a toothpick comes out clean, 25 to 28 minutes. Cool completely in the muffin tin, the muffins will deflate slightly as they cool.
Once cooled, remove each one from the muffin tin with a small silicone spatula