Preheat your oven to 350°F (175°C). Gather your ingredients.

In a heavy-duty pan, heat 2 tablespoons of avocado oil over medium-high heat. Add ground sausage or chopped bacon, cooking until browned and crispy (about 3-4 minutes). Then add onion, bell pepper, and sliced mushrooms, sautéing for another 3 minutes. Add fresh spinach last until wilted.

In a mixing bowl, crack open 8 large eggs and whisk until combined. Stir in 1/2 cup cottage cheese and 1 cup shredded cheddar cheese, adding garlic powder, paprika, salt, and pepper to taste.

Pour the sautéed mixture into the egg mixture, folding together until evenly distributed. Grease meal prep containers or muffin tins lightly.

Pour the egg mix into the prepared containers, filling about three-quarters full. Bake for 20-25 minutes until puffed and a toothpick comes out clean.

Allow the Meal Prep Breakfast Eggs to cool to room temperature before storing in the refrigerator for up to 5 days.