Bring a pot of salted water to a boil and cook the baby potatoes until fork-tender (about 12–15 minutes). Drain and let cool slightly.

Preheat your oven to 400°F. Place the potatoes on a greased baking dish and gently smash them with the bottom of a glass. Season with salt, pepper, and a drizzle of oil. Bake for 20 minutes until lightly golden and crisp.

In a skillet over medium heat, cook the pork sausage until browned and fully cooked. Drain excess grease if needed. Stir in spinach and cook for an extra 3 minutes until it has wilted.

In a large bowl, whisk together the eggs, cottage cheese, and seasonings until smooth.

Spread the cooked sausage over the smashed potato base. Pour the egg mixture over everything, then sprinkle with shredded cheddar cheese.

Bake for 25 minutes, or until the eggs are set and the top is golden and bubbly.

Let the casserole rest for 5–10 minutes before slicing. This helps it set and makes serving easier.

Option to divide into 6 and store in the fridge for up to 4 days.

I recommend adding a splash of hot sauce before digging in!