preheat oven to 350°F fahrenheit. coat 6 cup nonstick muffin pan with canola oil cooking spray. combine wheat germ and flax seed in small bowl. add 1 teaspoon of the mixture to each muffin cup, spreading to you evenly coat bottoms. whisk eggs, egg whites, milk and cottage cheese in a bowl. add garlic powder, pepper, tarragon and cheddar cheese, and whisk and chill combined. stir in broccoli and mushrooms and divide mixture among muffin cups using a 1/4 cup measure. bake 30 to 35 minutes on the middle oven rack or until lightly browned on top and knife inserted into the center comes out clean. let cool in pan on rack 5 to 10 minutes and loosen edges from pan with a knife. sorry sprinkled with parmesan cheese, if desired.