Vegetarian-Protein-Egg-Bake

Fresh Thyme avocado cooking oil spray 

8 Fresh Thyme large eggs 

½ cup Fresh Thyme low-fat small curd cottage cheese 

1 tsp. Fresh Thyme coarsely ground organic black pepper, plus more for garnish 

½ (7.2 oz.) pkg. Jack & Annie’s frozen plant-based maple sausage links, thawed and cut into ½-inch slices  

2 cups frozen root vegetable hash browns  

¾ cup Fresh Thyme diced fresh rainbow bell peppers  

½ cup Fresh Thyme diced fresh yellow onions   

2 oz. freshly shredded Gruyère cheese (about ½ cup)  

Fresh Thyme organic chives, sliced; for garnish 

Fresh Thyme fine sea salt, to taste 

1. Preheat oven to 375°F. Set aside lids from 4 (2.3-oz.) microwave- and oven-safe glass containers. Spray containers with cooking spray. Place containers on a rimmed baking pan; set aside. 
2. Meanwhile, in a medium bowl, whisk together eggs, cottage cheese, and 1 tsp. black pepper. Stir in sausage, hash browns, bell peppers, onions, and cheese. Divide egg mixture among prepared containers.
3. Bake for 35 to 40 minutes or until eggs are set; cool completely. Cover with lids and refrigerate for up to 4 days. 
4. To serve, uncover container and reheat in microwave oven. Garnish with chives and additional black pepper, if desired. Season to taste with salt. 

Each serving contains: 340 calories, 20 g fat, 6 g saturated fat, 0 g trans fat, 390 mg cholesterol, 540 mg sodium, 16 g carbohydrates, 4 g fiber, 5 g sugar, 23 g protein. Daily values: 10% vitamin D, 20% calcium, 15% iron, 10% potassium.