• Preheat oven to 400 degrees F. Coat 4 small oven-safe glass bowls or ceramic ramekins with nonstick cooking spray.
• In a large bowl, whisk the eggs, egg whites, cottage cheese, salt, and pepper until well blended. Divide the mixture evenly between the 4 prepared bowls. Top each bowl with ¼ cup shredded cheese and 1 tablespoon each of the bell peppers and onions and stir to combine. Divide the sausage evenly between the bowls and sprinkle each bowl with ⅛ teaspoon of everything bagel seasoning.
• Place the bowls on a large rimmed baking sheet and transfer to the preheated oven. Carefully pour water on the baking sheet until it rises about ¼ -inch up the sides of the bowls. Bake for 30 minutes or until the center appears set and is no longer jiggly when moved.
• Eat right away, or allow to cool, cover, and refrigerate for up to 4 days. To reheat, cover with a paper towel and heat in the microwave for 2 minutes. 

For Mini Egg Bakes

• Coat the wells of a 12-cup muffin pan with nonstick cooking spray.
• Divide the egg mixture between the wells - I used ¼ cup measure per well. They should be no more than ¾ full. Divided the cheese evenly between the wells, the the veggies and finally the sausage.
• Place the muffin pan on a large rimmed baking sheet and transfer it to the preheated oven. Carefully pour water into the baking sheet until it comes about ¼-inch up the bottom of the wells of the muffin pan. Bake for 20 minutes or until they've puffed up and the centers appear set. Don’t be concerned if they rise unevenly as they’ll settle as they cool.
• Remove the muffin pan from the oven. Allow the egg bakes to cool in the pan until they’ve settled and cooled slightly, about 10 minutes, then run a knife around the edges and lift them out
• Place leftovers in an airtight container on top of a layer of paper towels and store in the refrigerator for up to 3 to 4 days.