Omelette Egg Bites

In a skillet over medium heat, sauté the diced onion and bell pepper.

Season the vegetables with salt to help draw out moisture and continue to cook until softened.

While the vegetables are cooking, cook the sausage links according to package directions (e.g., microwave).

In a blender, combine egg whites, large eggs, cottage cheese, salsa, and seasoning salt.

Blend the egg mixture until completely smooth.

Preheat your oven to 375°F (190°C).

Line the bottom of each cup in a 12-cup muffin tin with a pinch of shredded cheese.

Chop the cooked sausage links into small pieces and distribute them evenly among the muffin cups.

Add a spoonful of the sautéed vegetables on top of the sausage in each cup.

Pour the blended egg mixture into each cup, filling them about three-quarters of the way full.

Top each egg bite with the remaining shredded cheese.

Bake for 30 minutes, or until the egg bites are golden brown and set.

Let cool for a few minutes in the tin, then use a small spatula or knife to carefully remove them. Serve warm, optionally with a side of cottage cheese.