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Preheat oven to 325 degrees and either spray with oil or line a muffin tin with muffin liners.
Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
Pour the egg mixture into the muffin tin evenly (do not fill higher than ¾ full or they will over-inflate when they cook!) and equally distribute the sun-dried tomatoes, basil, and feta.
Place in the oven for 25-30 minutes, or until a toothpick comes out clean and the tops are beginning to brown. They will deflate slightly when they come out of the oven.
Let the egg muffins cool completely once cooked before removing from the muffin tin (this will make them easier to remove) and place them in an airtight container.
Store the egg muffins in the refrigerator for up to four days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!