Preheat your oven to 375°F (190°C). Lightly spray a 6-cup muffin tin with cooking spray to prevent sticking.

In a medium bowl, whisk together the eggs, cottage cheese, chopped fresh chives, salt, and black pepper until the mixture is smooth and well combined.

Evenly divide the egg mixture between the prepared muffin cups, filling each about three-quarters full.

Bake for 20–25 minutes, or until the egg cups are set in the center and the tops are lightly golden.

Let them cool in the muffin tin for a few minutes before gently removing with a butter knife or small spatula. Serve warm or store for later.