Preheat the oven to 350 degrees Fahrenheit and spray a 9” x 13” large casserole dish with cooking spray.

Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven) or a large nonstick skillet (I recommend a 12-inch skillet with a deep lip) over medium-high heat.

Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes. Add in the fresh minced garlic and cook for another 1-2 minutes. Transfer the raw breakfast sausage to the pot (or skillet) and use a spatula to break it into small pieces as the meat browns. Continue cooking and breaking the sausage into small pieces until the sausage is completely cooked through, about 5-8 minutes.

Transfer the chopped bell pepper, baby spinach, sea salt and pepper to the pot and stir well until the spinach has wilted. Stir in the all-purpose flour then remove from the heat to allow the sausage and vegetable mixture to cool. Once cooled slightly, transfer the sausage mixture to the prepared baking dish and spread it into an even layer.

Crack the eggs into a large mixing bowl and whisk well until the eggs are well beaten. Add the cottage cheese and half of the colby jack cheese to the large bowl and mix well.

Pour the creamy egg mixture into the casserole dish and use a fork or spoon to stir the egg and sausage and veggies together so that everything is fairly well distributed.

Allow the cottage cheese casserole to cool for 15 minutes before slicing and serving.

If you’d like, serve with chopped green onions on top and/or sour cream, salsa, sliced avocado, or any other toppings you enjoy. Grated parmesan cheese is lovely here too!

​To store the casserole, wrap the baking dish in plastic wrap and keep it in the refrigerator for up to 7 days. If you have a small amount of leftover casserole, store it in an airtight container. You can freeze casserole recipes in freezer bags for up to 3 months.