Preheat oven to 375°F. Grease a baking dish or muffin tins with a little oil, or use non-stick or silicone cupcake liners.
Heat oil in a large non-stick or ceramic skillet over medium heat. Add onion, bell pepper, and carrots, and cook until slightly tender, about 7 minutes. Add mushrooms, and cook until they release their juices, about 5 minutes.
Season with oregano, garlic powder, red pepper flakes, and cayenne pepper.
Stir in spinach, and cook until all liquid from spinach has been absorbed. Remove from heat.
In a large mixing bowl, stir together cottage cheese, eggs, and cheese. Once combined, stir in vegetable mixture.
Pour mixture into the prepared muffin tin or baking dish.
Bake in preheated oven for 24-28 minutes until eggs are set. Remove from oven and let cool about 5 minutes before serving.
Promptly refrigerate leftovers. Keeps refrigerated for 5 days and frozen for 1 month.
*Makes 16 regular-sized muffins. Can also use a (deep) 9-inch round baking dish or a 9 x 13-inch baking dish.*Spinach can be fresh or frozen. If frozen, allow to slightly thaw before adding to make it easier to add to the veggies. If fresh, chop before adding.
Recipe from Living Well Kitchen https://blog.memeinge.com/egg-muffins/