Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray and set aside.

Add sausage to a small skillet set over medium-high heat. Cook for about 5 minutes, breaking apart with a spatula, until well browned and cooked through.

While the sausage cooks, whisk together the eggs, cottage cheese, Italian seasoning, salt, and pepper in a large bowl.

Divide the browned, crumbled sausage evenly among the 12 muffin cups, then top each with about 2 teaspoons of shredded cheddar.

Whisk the remaining cheddar into the egg mixture, then pour the egg mixture evenly into each muffin well.

Place the muffin tin on a large rimmed baking sheet, transfer to the oven, and bake for 18-22 minutes. Egg cups are done when they pull slightly away from the muffin tin’s edges and when a knife inserted into the middle comes out totally clean.

Enjoy right away, or refrigerate and reheat as desired for up to one week.