Step 1

Pre-heat oven to 300ºF.

Step 2

Coat a 12-cup muffin tray with cooking spray.

Step 3

Combine all prepared veggies in a medium mixing bowl and then evenly divide the veggie mixture amongst the 12 muffin cups.

Step 4

Combine egg whites, cottage cheese, salt, pepper and garlic powder in a blender and blend until light and frothy.

Step 5

Pour the egg mixture over the veggies, again, doing your best to divide the eggs as evenly as possible amongst all 12 muffin cups.

Step 6

Place tray in the oven and bake for 25 minutes or until the eggs have fluffed up and are cooked through.

Step 7

Cool before removing from the pan. They should pop out easily if you greased your pan really well.

Step 8

Serve immediately or pop into the fridge or freezer. To re-heat, microwave the muffins for 45-60 seconds or until thawed. Enjoy!