• Preheat the oven to 375°F. Grease a 9x13 pan generously with olive oil. Set aside.

For the Chicken:

• In a large, tall-sided skillet, heat the olive oil over medium heat.
• Once hot, add the Italian sausage, breaking it up with the back of a spatula. Cook, undisturbed, for 4 minutes, then flip and continue cooking for another 4 minutes, until the sausage is mostly cooked through. If excess oil begins to pool, carefully drain most of it from the pan, then return the sausage to the skillet and continue cooking for 2–3 more minutes, until crisp and deeply golden in places. During the last two minutes of cooking, add 3 tablespoons of the sage and the maple syrup. Stir to combine.
• Using a slotted spoon, transfer the sausage to a plate, leaving a thin layer of the rendered fat in the pan.

For the Veggies:

• Increase the heat to medium-high.
• To the pan that you cooked the sausage in, add the potatoes, shallot, salt, paprika, and pepper to the pan. Spread into an even layer and cook, undisturbed, for about 3 minutes or until the potatoes begin to get golden on the edges. Flip, add the chopped broccolini, and continue to cook for an additional 4 to 5 minutes, stirring occasionally, until the veggies are charred in places. The potatoes do not need to be fully cooked.
• Transfer the mixture to the prepared baking dish along with the sausage. Spread into an even layer on the bottom of the pan. Allow to cool before adding the eggs.

For the Eggs:

• While the veggies cool, make the egg mixture. To a blender, add the eggs, cottage cheese, salt, and pepper. Blend on low for 30 seconds, until the mixture is pale yellow and fluffy.
• Pour the egg mixture over the veggies and sausage. Sprinkle the goat cheddar and the remaining tablespoon of sage over top. Cover the pan tightly with foil and transfer to the oven. Bake for 25 minutes on the middle rack before removing the foil and baking for an additional 20 minutes, or until the top is golden brown and the center is no longer jiggly.
• Cool for at least 30 minutes before cutting into 8 squares. Enjoy!

To Store:

• Store in an airtight container in the fridge for up to 5 days.
• Alternatively, if you want to freeze it, cut into squares and allow them to cool entirely. Transfer to reusable zip-top bags and store 1-2 squares per bag. These will last in the freezer for up to 2 weeks. To reheat, simply microwave in 30-second increments until heated through.