• Preheat oven to 350 degrees Fahrenheit (177 degrees Fahrenheit). Grease or butter 7 or 8 wells in each of two standard 12-cup muffin tins (preferably silicone muffin pans), set aside.

If Using Bacon:

• In a large skillet, over medium heat, cook diced bacon, onion and garlic until the bacon just starts to brown.
• Then, add the diced vegetables and continue cooking until they are soft and the bacon is fully cooked, stirring often (about 5-10 minutes). You may need to cover the pan during this time to really cook the bacon.
• Remove from heat and let cool almost to room temperature. Stir to speed up this process.
• Fill each well of the prepared muffin tins ¾ of the way full with the egg/vegetable mixture. Be careful not to overfill it because these muffins rise a lot.
• Bake in preheated oven for 25-30 minutes, or until tops are set and spring back when touched.
• Put the muffin pan on a wire cooling rack to cool for 5 to 10 minutes before removing and eating.

For Vegetarian Option:

• In a large skillet, over medium heat, cook vegetables, onion, and garlic in butter (or olive oil), stirring often until the vegetables are soft and lightly browned.
• In a medium bowl, whisk the eggs, cottage cheese, salt, pepper and paprika together.
• Then, stir in the cooled veggie mixture.
• Remove from heat and let cool.
• Then stir into egg mixture
• Fill each well of the prepared muffin tins ¾ of the way full with the egg/vegetable mixture. Be careful not to overfill it because these muffins rise a lot.
• Bake in preheated oven for 25-30 minutes, or until tops are set and spring back when touched.
• Put the muffin pan on a wire cooling rack to cool for 5 to 10 minutes before removing and eating.