Preheat your oven to 375°F (190°C) and generously grease a muffin tin using oil or nonstick spray. This step is especially important for high-protein egg recipes, as low-carb mixtures tend to stick more easily if the pan isn’t well prepared.

Crack the eggs into a large mixing bowl and whisk thoroughly until the yolks and whites are completely combined. Take your time here—properly whisked eggs create a smoother, lighter texture and prevent streaky or unevenly cooked cups.

Add the cottage cheese to the whisked eggs and continue mixing until it’s evenly distributed throughout the mixture. The cottage cheese does not need to be fully smooth; small curds are fine and will soften as the cups bake, adding moisture and protein.

Sprinkle in the everything bagel seasoning, garlic powder, onion powder, salt, and black pepper. Stir gently until the seasonings are evenly dispersed so every bite is flavorful without being overpowering.

If using optional vegetables or cheese, fold them in carefully at this stage. Make sure vegetables are finely chopped and not overly watery to keep the egg cups firm and cohesive once baked.

Slowly pour the egg mixture into the prepared muffin cups, filling each one about three-quarters full. This allows enough space for the eggs to puff slightly while baking without spilling over the edges.

Place the muffin tin on the center rack of the oven and bake until the cups are fully set and lightly golden on top. They should feel firm to the touch and gently spring back when pressed. Remove from the oven and allow them to cool for a few minutes before carefully lifting them out of the tin to serve or store.