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Preheat the oven to 350 degrees F. Lightly grease a silicone muffin pan or liberally grease a metal, nonstick muffin tin with cooking spray. Set aside.
In a blender, combine the cottage cheese, eggs, cheese, salt and pepper. Process until well combined.
Sprinkle about 2 to 3 tablespoons of chopped veggies and meat in the bottom of each muffin cup.
Pour the egg mixture over the veggies, filling the cups about ¾ cup full.
Bake for 25 to 30 minutes until no longer jiggly in the center. Let cool for 5 to 10 minutes in the pan.
Serve warm, room temperature or chilled.