Preheat your oven to 350ºF (175ºC). Heat 1 teaspoon of avocado oil in a large heavy-duty pan over medium-high heat. Add the ground sausage, chopped onion, bell pepper, and mushrooms to the pan and sauté for 3-4 minutes until the sausage is cooked through and the vegetables have softened. Then, stir in the roughly chopped fresh spinach and sauté for another few seconds until it begins to wilt.

In a large mixing bowl, whisk together 8 large eggs, ¼ cup of cottage cheese (or Greek yogurt or half & half), ½ cup shredded cheddar cheese, and the seasonings: garlic powder, paprika, salt, and pepper. Add the cooked sausage and vegetable mixture to the eggs and stir until well combined.

Grease 4 small glass oven-safe meal prep containers, muffin tins, or a large casserole dish. Divide the egg mixture evenly among them. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the eggs are fully set.

Allow the baked egg dishes to cool to room temperature. Cover them and refrigerate for up to 5 days for meal prep convenience.

To reheat, place the portion in the microwave and warm on high for 35-45 seconds or until heated through.