Preheat oven to 350 F/175-180 C.

In blender, buzz together the cottage cheese, eggs and salt and pepper till smooth. In heavily greased muffin cups (silicone is best if you’ve got it) place the muffin tray in a rimmed baking sheet. Place little heaps of the grated cheese and on top of the cheese the chopped roasted red pepper in the greased muffin wells (holes). Carefully pour the egg mixture into each muffin well distributing evenly. Very carefully pour boiling water into the rimmed baking sheet, not into muffin cups but around them- about 3/4 cup water- and carefully transfer to the oven. Bake for 22-28 minutes or until the eggs are cooked through and no longer jiggly and lightly browned on top. Remove from oven and serve by popping out of silicone cups. These can be stored in the fridge for about 3 days or frozen after completely cooled.