These egg muffins are a delicious, low-carb breakfast option!
Preheat oven to 375°F. Line 2 muffin tins with 18-20 silicone muffin liners (do not use paper), or butter or spray with avocado oil. You could also use ramekins if you don't own silicone liners.
Place the eggs, cottage cheese, Parmesan cheese, salt, and pepper in a large mixing bowl. Mix until well combined and the eggs are uniform. Add the bacon, green onions, and red peppers. Mix until everything is well combined.
Pour about a scant 1/3 cup of the "batter" into the prepared muffin cups. You want to fill each cup about 3/4 full. Bake in preheated oven for 25-30 minutes, or until the cups are cooked through and lightly browned on top.
Remove from oven and allow to cool for 5-10 minutes before serving. Store any leftovers in the refrigerator.
Recipe adapted from Healthy Happy Thriving and Dinner at the Zoo.