Preheat the oven to 350°F. Generously grease a 12 cup muffin pan with olive oil spray or butter, coating the bottoms and sides of each cup.

Heat the olive oil in a large skillet over medium heat. Add the chopped scallions and cook for 1 minute, stirring, until fragrant.

Add the broccoli florets to the skillet. Sauté for 4 to 5 minutes, stirring often, until bright green and just tender. Season with half of the salt and half of the pepper. Remove from the heat and let cool slightly.

In a large mixing bowl, whisk the eggs until evenly blended and slightly frothy.

Add the cottage cheese, milk, diced turkey halal turkey strips, shredded cheese, grated parmesan, and the remaining salt and pepper to the eggs. Stir until well combined.

Fold the warm broccoli and scallion mixture into the egg mixture, using a spatula to distribute the vegetables evenly.

Divide the mixture evenly among the prepared muffin cups, filling each nearly to the top. Tap the pan gently on the counter to release any large air bubbles.

Bake for 20 to 23 minutes, until the muffins are puffed, lightly golden around the edges, and set in the centers.

Let the muffins cool in the pan for 5 minutes, then run a small knife around the edges to loosen and lift them out. Serve warm or let cool completely for storage.