Preheat your oven to 325°F.

Grease a small muffin pan using butter, or spray it with cooking oil.

In your blender’s cup, add eggs, grated cheese, cottage, cream cheese and salt and blend for 1 minute, until all ingredients are well mixed.

For the mushroom and onion filling: using half tablespoon of butter, cook mushrooms in high heat on a skillet for 2 to 3 minutes. Reserve.

To caramelize the onions, heat the remaining butter on a heavy-bottom skillet or pan, cooking the onions on middle-low heat, until they’re soft and brown. It usually takes me 10 to 15 minutes. Stir from time to time, especially if using a thin-bottom pan to prevent burning.

For the breakfast pizza filling: mix cheese, sliced cherry tomatoes and oregano in a small bowl, stirring to combine the ingredients.

Mix the chosen filling with the egg mixture, stirring to combine.

Pour the mixture into the muffin pan, filling each one ⅔ full.

Bake for 25 minutes on 325° F, or until the tops and edges start to turn golden and a toothpick inserted in the middle comes out without batter.

Wait 5 minutes before removing your breakfast egg muffins from the muffin pan.