Instructions

• Preheat the oven to 350°F. Spray a 9" x 13" baking dish with cooking spray and set aside.
• Heat the avocado oil in a large skillet (12-inch with a deep lip) or Dutch oven over medium-high heat.
• Add the diced yellow onion and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes.
• Add the minced garlic and cook, stirring, for 1–2 minutes more until fragrant.
• Add the raw breakfast sausage to the skillet. Break it into small pieces with a spatula and cook, stirring and breaking up the meat, until the sausage is fully browned and no pink remains, about 5–8 minutes.
• Stir in the diced red bell pepper, chopped baby spinach, sea salt, and black pepper. Cook, stirring, until the spinach has wilted, about 2–3 minutes.
• Sprinkle in the all-purpose flour and stir until it is evenly incorporated into the sausage-vegetable mixture. Remove the skillet from the heat and let the mixture cool for about 5 minutes.
• Transfer the sausage and vegetable mixture to the prepared baking dish and spread it into an even layer.
• In a large bowl, crack and whisk the eggs until well beaten. Add the cottage cheese and half of the grated colby jack cheese; mix until combined.
• Pour the egg-and-cottage-cheese mixture evenly over the sausage and vegetables in the baking dish. Use a fork or spoon to gently stir so the ingredients are fairly well distributed.
• Sprinkle the remaining colby jack cheese over the top of the casserole. Cover the dish tightly with aluminum foil.
• Bake on the center rack for 40 minutes. Remove the foil and continue baking for an additional 25–35 minutes, or until the eggs are set, the top is golden-brown, and an instant-read thermometer inserted into the center reads 160°F (71°C).
• If you prefer a crispier, more browned top, broil the casserole for 4–5 minutes—watch closely to avoid burning.
• Remove the casserole from the oven and let it cool for 15 minutes before slicing. Sprinkle the chopped green onions on top before serving.
• To store: wrap the baking dish in plastic wrap and refrigerate for up to 7 days, or transfer leftovers to an airtight container. You may also freeze portions in freezer bags for up to 3 months.