Preheat oven to 375°F. Lightly spray 9x13-inch casserole dish with nonstick cooking spray. Set aside.

Heat 1 tablespoon of olive oil in medium skillet over medium heat. Add 1 pound bulk breakfast sausage and cook approximately 10 minutes, breaking into crumbles, until fully cooked through. Transfer sausage to separate dish and set aside to cool.

In same skillet over medium heat, add ½ cup thinly sliced green onions, 2 cloves minced garlic, and 1 small-diced red bell pepper. Sauté 4 to 5 minutes until vegetables are softened.

Add 2 cups chopped fresh baby spinach and stir until just wilted, about 1 minute. Remove skillet from heat. Allow mixture to cool at least 5 to 10 minutes.

In medium bowl, combine 12 large eggs, 16 ounces cottage cheese, 1½ cups shredded sharp cheddar cheese (or 1 cup shredded sharp cheddar and ½ cup shredded Gruyère), ½ teaspoon salt, and ¼ teaspoon black pepper. Blend using immersion blender (or transfer to regular blender) until completely smooth.

Add cooled sausage and cooled sautéed vegetables to blended egg mixture. Stir until fully combined.

Pour mixture into prepared casserole dish.

Bake 40 to 50 minutes, until egg bake is completely firm in center. Begin checking at 35 minutes — thin knife inserted into center should come out clean. If top browns excessively before center is set, cover loosely with aluminum foil for final 10 minutes of baking.

Allow egg bake to cool at least 10 minutes before cutting into 8 even slices. Serve warm.