Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with muffin liners.

Prepare the Vegetables: Wash and chop your vegetables of choice. Use a food processor to finely chop the vegetables, ensuring even distribution in the egg mixture.

Cook the Vegetables: Heat a teaspoon of olive oil in a skillet over medium heat. Add the chopped vegetables to the skillet and sauté for 5-7 minutes, until they soften and the moisture evaporates. Remove the skillet from the heat and let the vegetables cool for a few minutes.

Mix the Eggs and Cheeses: In a large mixing bowl, whisk together the eggs and cottage cheese until well combined. Stir in the shredded cheese.

Add the Vegetables and Seasonings: Once the sautéed vegetables have cooled slightly, add them to the egg mixture. Sprinkle in the salt, black pepper, garlic powder, and onion powder. Mix until all ingredients are evenly distributed.

Fill the Muffin Tin: Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about three-quarters full. The mixture should make about 12 muffins.

Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

Cool and Serve: Let the muffins cool in the tin for a few minutes before removing them. Serve warm or store in an airtight container in the fridge for up to 5 days. These muffins can also be frozen for up to 3 months.