Preheat oven to 375 degrees. Lightly spray a 12-cup muffin pan with cooking spray; set aside.

Place diced onion and peppers in a microwave safe dish and cover with a damp paper towel. Microwave for 30-45 seconds or until cooked and tender. Let cool. (You may saute the veggies in a little olive oil on the stovetop instead, but I like this quick, no-mess trick.)

In a large bowl, whisk together the almond flour, salt, pepper, and baking powder. Add the package of turkey sausage crumbles, lightly beaten eggs, onions, and peppers. Stir gently. Next, then add the cottage cheese and 2/3 cup cheddar cheese and stir until incorporated.

Spoon mixture into the prepared muffin pan using a 1/3 cup measure. Divide and sprinkle  the remaining cheddar cheese on top of each muffin.

Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan for 5 minutes, then gently loosen with a knife and remove from the pan. 

Store leftovers tightly covered in the refrigerator. Reheat a single muffin in the microwave for 30 seconds.