Found a way to have a hearty breakfast bite that was simple, flavorful and filling.  I suppose I could have added other vegetables, but since I had lots of cheddar cheese, this turned out pretty good and will keep it in my rotation for breakfast food.  It's easy to reheat, too.  I like the extra kick from the sausage, the texture of the egg from the cottage cheese and the crunchy top from the extra cheese.  I may add a whole bunch of green onions next time :-). 

Ingredients 

• 1 lb. spicy Italian sausage

• 4 eggs

• ¼ C milk

• 1 C cottage cheese

• 1 T olive oil

• 1 T maple syrup

• 1 ½ C flour

• 2 t baking powder

• ½ t salt

• 3 green onions greens and whites sliced finely

• 2 C cheddar cheese shredded

Directions

1. Preheat oven to 400F.
2. Cook sausage in a medium skillet over medium-high heat until browned and no longer pink in color. Set aside and allow the cooked sausage meat to cool.
3. In a large mixing bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup.
4. In the same bowl sift purpose flour, baking powder and salt. Mix well.
5. Add the cooked sausage to the bowl and mix.
6. Use the left-over oil from the sausage pan to brush the muffin cavities for added flavor.
7. Divide batter evenly between 12 muffin cavities, about heaping ¼ C of batter per muffin.
8. Bake about 24 minutes.
9. Freeze for work week breakfast, just microwave or reheat in air fryer.