Step 1

Preheat oven to 325F and spray a non-stick 12-muffin tin with neutral oil. If you do not have a non-stick muffin tin, you can use silicone muffin liners.

Step 2

Add the eggs, cottage cheese, garlic powder, salt, and ground black pepper to a blender or food processor and blend on high speed until completely smooth, 45-60 seconds.

Step 3

Equally distribute all of the chopped sun-dried tomatoes, basil, and feta among the 12 muffin molds, then pour the egg mixture in each, filling to the top.

Step 4

Bake until slightly golden on top and a toothpick comes out clean, 24 to 26 minutes, then cool completely on the counter. The muffins will deflate slightly as they cool.

Step 5

Once cooled, remove each from the muffin tin with a small silicone spatula and serve. Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month. Reheat in the microwave, air fryer, or oven.