Veggie Egg Muffin Cups

Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin generously with olive oil spray.

Finely chop 6 stalks of green onions, separating the white and green parts. Dice 1 medium red bell pepper into small pieces.

Roughly chop 2 cups of baby spinach. Halve 1 cup of cherry tomatoes.

In a large skillet over medium heat, sauté the white parts of the green onions and diced red bell pepper for 3 minutes until softened.

Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted. Remove from heat and let cool slightly.

In a large bowl, whisk 12 large eggs with 1/4 cup milk until well combined.

Stir in 1 cup cottage cheese, the sautéed vegetables, halved cherry tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Fold in 3/4 cup of the shredded cheddar cheese and most of the green parts of the green onions (reserve some for garnish).

Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Sprinkle the remaining 1/4 cup cheddar cheese on top of the muffins.

Bake for 18-20 minutes, until the egg muffins are set and slightly golden on top.

Let cool in the pan for 5 minutes, then run a knife around the edges to loosen and remove the muffins.

Garnish with the reserved green onion tops before serving.