Preheat your oven to 350 degrees. Place a glass oven-proof dish on the bottom shelf of the oven, filled with 2 inches of water. As the water heats it will create a steam environment in the oven for the eggs to cook.
As the oven preheats, prepare the egg mixture. In a blender add, eggs, cottage cheese, shredded cheese, salt, pepper, and paprika. Blend until smooth and cottage cheese lumps are removed.
In a 9×13, line with parchment paper and spray with nonstick oil or coat with a little bit of butter to prevent the eggs from sticking.
Pour the egg mixture in the dish, use a spoon to push the eggs to the edges. Bake for 60 minutes or until eggs are set.
Slice the eggs into 6 squares. Top an english muffin with egg, a slice of cheese and a brush of butter. Pop in fridge and reheat the next morning. ( Air-fryer is the best or the oven to melt cheese and reheat the egg sand-which ) Oven or air-fryer also gets the muffin slightly crispy, cheese melty, and egg heated through.
This recipe is also great with sausage, bacon, or spinach.