Preheat your oven to 325°F (163°C) and grease a muffin tin or prepare a silicone tray.

In a high-speed blender, combine the eggs, cottage cheese, shredded cheese, milk, salt, black pepper, garlic powder, and onion powder. Blend until smooth and creamy.

Transfer the mixture to a mixing bowl and gently fold in your choice of chopped vegetables and any optional protein.

Pour the prepared mixture into the muffin cups, filling each about three-quarters full.

Bake for 20 to 25 minutes until set in the center and golden at the edges. A toothpick should come out clean.

Remove from the oven and allow to cool for 5 minutes before gently lifting them out of the tin.