Preheat your oven to 300°F.

Blend the cottage cheese in a food processor or blender until perfectly smooth with no curds — about 1 minute.

Add the eggs, shredded cheddar, hot sauce, cornstarch, salt, and pepper to the blended cottage cheese. Blend again until fully combined and silky smooth.

Place a casserole dish with boiling water on the lowest rack of the oven. This creates steam that helps make the eggs custardy.

Grease a 9×13″ baking dish or sheet pan with butter or spray. Pour the egg mixture into the prepared pan.

Bake the eggs in the preheated oven for 40–45 minutes, until the center is no longer jiggly and a toothpick inserted in the middle comes out clean.

While the eggs bake, cook your breakfast sausage patties in a lightly oiled skillet over medium heat. Add about ¼ cup water and cook 10–15 minutes, turning occasionally until done.

Once the eggs are set, top the baked egg slab with your slices of cheese and return to the oven for 5–7 minutes, just until the cheese melts.

Allow the egg slab to rest about 10 minutes so it firms up slightly.

Slice into 6–8 portions, depending on the size of your bread.

Assemble each sandwich by placing a portion of the egg, a cooked sausage patty, and any extra cheese between your English muffin or chosen bread.