Cottage Cheese Egg Muffins

1 Preheat oven to 325°F and lightly grease a muffin tin or line with silicone muffin cups. I like using a silicone muffin pan as they pop out easier.
2 In a medium bowl, whisk together egg, cottage cheese, salt, pepper, garlic powder and smoked paprika really well until smooth. I used an immersion blender to blend everything together. This gives a soft, fluffy texture that is easier for babies to chew and less likely to have visible texture.
3 Stir in finely chopped veggies, shredded cheese, and any cooked protein if using. Mix until evenly combined.
4 Carefully pour the egg mixture into each cup, filling about ¾ full.
5 Place a small, shallow pan of hot water on the lower oven rack while the egg muffins bake. This adds gentle moisture to the oven and prevents the eggs from drying out or becoming rubbery.
6 Bake at 325°F for 20–25 minutes, or until the centers are set and no longer jiggly.
7 Let cool for a few minutes before removing from the pan.