Servings: 12

1 cup cottage cheese 1 cup cottage cheese
1 cup shredded cheese (I used cheddar) 1 cup shredded cheese (I used cheddar)
5 large eggs 5 large eggs
1/4 tsp Accent (msg), optional ¼ tsp Accent (msg), optional
1/8 tsp salt ⅛ tsp salt
3/4 - 1.5 cups small-diced stuff: subheading: ¾ to 1.5 cups small-diced stuff:
ham ham
bell pepper bell pepper
onion onion
For greasing pan: subheading: For greasing pan:
Oil Oil
Equipment: subheading: Equipment:
12 cup muffin tin 12 cup muffin tin
Regular or stick blender (or whisk, I suppose) Regular or stick blender (or whisk, I suppose)

Preheat oven to 350° F.
Blend together egg, cottage cheese, and shredded cheese until the cottage cheese is blended in. I used my stick blender. Batter will be a bit foamy.
No need to grease the muffin tin, at least if it's nonstick.
Evenly pour batter into muffin tin (sometimes I only get 11, not 12).
Sprinkle 1 to 2 Tbsp of small-diced stuff over each muffin hole. Stir a bit. I'm sure there's a faster way where you mix it all into the batter before pouring, but this way you can try different combos.
Bake in the oven for 16 to 18 minutes. They may still look a bit moist on top, but will be firm and a knife should come out clean.
Can be eaten warm or cooled.
For storing: subheading: For storing:
Can be stored in the fridge and warmed in the microwave.

85 calories each (egg and cheeses only)  85 calories each (egg and cheeses only)