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Preheat oven to 350°F.
In a bowl, whisk the eggs together until well beaten. Season with salt and pepper. Add cottage cheese and stir until well incorporated.
Grease a muffin tin with cooking spray or oil to prevent sticking.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about halfway (the mixture will make about 8 muffins). Divide diced peppers and zucchini evenly and add to the egg mixture, filling each cup about ¾ full.
Set the muffin tin onto a deep sheet pan and pour about a cup of water into the sheet pan creating a 'bath' (this step is not mandatory, but it will help to steam the muffins and create a more fluffy texture).
Transfer the sheet pan to the preheated oven and bake until the egg muffins are set and slightly golden on top, about 20-25 minutes.
Remove from the oven and set aside to cool for about 4 minutes.
Carefully remove the egg muffins from the tin. Plate and garnish with chopped herbs and a spicy sauce of your choice if desired. Enjoy!