• Preheat the oven to 375℉. Grease a 9x13-inch baking dish generously with butter or olive oil. Set aside. Line a separate baking sheet with parchment paper.

For the English Muffins:

• Add the torn English muffins to the prepared baking sheet. Drizzle the olive oil over the muffins and season with salt. Toss to combine. Transfer to the oven and bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to cool entirely before assembling.

For the Sausage:

• Heat the oil in a medium skillet over medium heat. Once hot, add the sausage in an even layer. Cook, undisturbed, for 3 minutes, or until a deep crust forms on one side. Flip the sausage and cook, breaking it up with a wooden spatula, for about 5 minutes, stirring often, until the sausage is fully cooked and deeply browned in places. Use a slotted spoon to transfer the sausage to a plate. Set aside to cool.

For the Eggs:

• In a high-speed blender, add the eggs, cottage cheese, milk, salt, pepper, and hot sauce (if using). Blend on medium-low for about 1 minute until smooth and fluffy.

To Assemble:

• Add the muffin cubes to the bottom of the prepared baking dish, arranging in an even layer. Top with the sausage crumbles, shredded cheese, and chives. Carefully pour the egg mixture into the dish, using a spatula to make sure the bread cubes are nestled into the eggs.
• Spray a sheet of foil with cooking spray to prevent it from sticking and cover the baking pan tightly. Transfer to the middle rack of the oven and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 to 20 minutes, until the eggs are fully set and the top is golden brown.
• Remove from the oven and set aside to cool for about 10 minutes before cutting into squares. Serve immediately.