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Preheat oven to 350°F/180°C and generously spray non-stick muffin pan with spray or use silicone muffin liners - not paper liners.
Use blender or a deep bowl and immersion blender to beat together eggs, cottage cheese, salt, black pepper, garlic powder, nutmeg and hot pepper flakes (if using).
Divide fillings (your choice of herbs, cheese, veggie and/or meats) into well greased muffin cups. About 2-2 ½ tablespoons per cup, no more than half full. If you wish, reserve some of the cheese to sprinkle on top.
Pour egg mixture over top of filling leaving ¼ inch of space at the top to allow eggs to puff up.
Top with set aside cheese if desired.
Bake for 18 to 20 minutes until tops and edges just begin to brown and centers are set and not jiggly.
Take out of oven and let rest for 2-3 minutes. Expect egg muffins to deflate somewhat as cooling. Run knife around edges and remove from pan.
Enjoy right away. Store in fridge for 4 days or freeze.