Preheat the oven to 350 degrees F.

In a large bowl, crack in 8 whole eggs. Next, add the egg whites, cottage cheese, sour cream, kosher salt, and ground black pepper.

Use an immersion blender to quickly blend the eggs and cottage cheese into a smooth mixture. Or use a blender or a food processor.

Next, grease a rimmed sheet jelly roll pan with nonstick cooking spray or softened butter. Then add a parchment sheet and grease that as well. This will ensure the eggs will not stick, and the pan will be easy to clean.

Carefully pour the egg mixture into the well-greased pan. Do this as close to the oven as you can for easy transporting.

Evenly sprinkle the cooked breakfast sausage, chopped green onions, and finely diced red bell pepper.

Finally, sprinkle the shredded cheddar and pepper jack cheese evenly over the sheet pan.

Carefully place the very full sheet pan in the oven for 25-30 minutes in a 350 degree F preheated oven. The eggs are done when they are no longer jiggly in the center.

Remove the pan from the oven, cut it into 12 squares, or use a wide-mouth canning jar lid to cut circles if making breakfast sandwiches using bagels or English muffins.

Store covered in the refrigerator for up to 4 days or cut into pieces, cool, and freeze in a freezer friendly container for up to 4 months. Defrost in the refrigerator before reheating.