Preheat your oven to 375 degrees Fahrenheit.

In a blender, combine eggs, cottage cheese, salt and pepper. Blend until smooth.

Generously grease a muffin tin and evenly divide cheese and sausage among the cups.

Pour the egg mixture evenly over each cup, filling each cup 3/4 the way up.

Bake for 15 minutes, then allow the bites cool completely before removing them from the tin.

Enjoy fresh or store for later. To reheat, use an air fryer or microwave.

Preheat your oven to 400 degrees Fahrenheit.

Cut the bell peppers in half lengthwise and remove the seeds. Place the pepper halves cut side up in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake the bell peppers for 10 minutes to soften them slightly.

Meanwhile, in a pan on medium heat, add oil and sauté onions and garlic for 1-3 minutes, or util translucent. Add in ground beef, break up the meat and cook for 5-6 minutes. Drain any excess liquid.

Stir in your favorite pasta sauce and season with 1/4 tsp salt and pepper. Cook until sauce has warmed.

Remove the bell pepper from the oven. Fill each with a few tablespoons of the lasagna meat mixture, then a few tablespoons of ricotta, followed by the remaining meat mixture.

Sprinkle shredded mozzarella on top of each.

Return the peppers to the oven and bake for another 15 minutes until the cheese is melted and bubbly.

Serve warm and enjoy! Leftovers can be stored in the fridge for up to 3 days.