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Brown the breakfast sausage& add the peppers& onions. Cook for 3-5 more min. Season w/ salt, pepper, sage& mustard& mix well. Carefully pour off any excess oil& set aside to cool.
Whisk the eggs in a bowl w/ the cottage cheese. Add the pork mixture& 1 cup of the cheese& mix well. Add the almond flour, coconut flour& baking powder& mix until just combined.
Line a large baking sheet w/ parchment. Scoop about 12 balls of dough (about ⅓ cup each) onto the baking sheet. Lightly press down on each biscuit to flatten. Evenly sprinkle each w/ the remaining ½ cup cheddar& bake for 12 to 14 mins, until the cheese is melted& the biscuits are baked through& lightly browned.
Preheat the oven to 350 degrees. Spray a 9x13 pan& set aside. Whisk the eggs, milk, salt & pepper in a bowl. Pour into 9x13. Bake for about 15-20 minutes or until eggs are cooked through. Cut eggs into 12 squares.
Cut each biscuit in half& layer an egg slice in between. Wrap in parchment paper& tin foil and store in fridge (7 days) or freezer (3 months).