• *Note: these work much better if you use a silicone muffin tin, which makes the cups very easy to release from the pan (they will stick too much if you use a regular muffin tin). If you use a silicone mold, be sure to put it on a baking sheet before pouring the egg mixture into it to reduce spilling.

For the Potatoes:

• Preheat the oven to 400°F. Spray the silicone molds generously with avocado oil cooking spray and set aside.
• In a medium bowl, add the shredded potatoes, avocado oil, salt, garlic powder, smoked paprika, and cassava flour. Toss to combine. Fold in the parmesan cheese.
• Into the avocado oil-spray silicone muffin tins, evenly distribute the shredded potato mixture in the bottom of each cup.
• Transfer the sheet to the oven. Bake for 20 minutes, until the potatoes are slightly golden.
• Remove from the oven. Using the back of a tablespoon, press the potatoes down before proceeding.

For the Filling:

• Meanwhile, in a large skillet, heat the avocado oil over medium heat.
• Once hot, add the onions, bell pepper, scallions, sausage, chili powder, garlic powder, and salt. Sauté for 5 to 7 minutes until the veggies start to soften and the sausage begins to brown. Remove from the heat and stir in the parsley.
• Allow to cool before adding to the muffin tin. Once cooled to the touch, spoon even amounts of the veggie and sausage-filling into the cups over the potatoes.

For the Eggs:

• In a blender, add the eggs, cottage cheese, salt and pepper, and blend until fluffy and pale yellow.
• Carefully pour the egg mixture into the muffin tins, being careful not to overfill since the eggs will rise while baking. Top with Parmesan cheese.
• Transfer to the oven and bake for 15 to 17 minutes until the tops of the egg cups are golden brown. Remove from the oven.
• Allow the egg cups to cool entirely before removing from the muffin tins. Enjoy!

To Store & Reheat:

• Store in an airtight container in the fridge for about 5 days. They heat up great in a toaster oven!