Italian style egg, cheese, broccoli, and sausage muffins

This is a combination of several recipes, originals here:
<https://lifeloveandgoodfood.com/gluten-free-sausage-egg-muffins/>
<https://lowcarbyum.com/bacon-egg-and-cheese-muffins-low-carb-gluten-free/>

Preheat oven to 375F.

Makes ~72 mini muffins or 36 regular muffins

2 packages Farmer John Original sausage links, browned and broken up (squeezed out of the casings)
1 package frozen chopped broccoli, roasted or otherwise dried out
1 package sundried tomatoes, chopped fine

2 2/3 C almond flour
4 tsp baking powder
1.5 T Italian seasoning (no onion, no garlic)
2 1/2 tsp black pepper, or a combination of white, black, cayenne
2 1/2 tsp kosher salt

18 eggs
1 C plain greek yogurt, not non-fat
2 C sharp cheddar, shredded, divided (reserve 2/3 C for topping)
1 1/3 C cottage cheese
1 C parm reg cheese

olive oil spray

Brown the sausage in olive oil, breaking the pieces up into small nuggets and set aside.  Defrost and roast or otherwise dry out the broccoli while prepping everything else. In a very large bowl, mix the dry ingredients, breaking up the lumps in the almond flour with a fork, if necessary. In a separate bowl, whisk or beat the eggs.  Add the yogurt to the beaten eggs and continue to beat until well combined.  Add the egg mixture to the dry ingredients, along with the cheeses, broccoli, and sausage, mixing gently until well incorporated.  Spray the muffin cups well with the olive oil and, using a 1/3 C measure for regular sized muffins or a level-ish 1T for mini muffins, fill the cups, ideally about 2/3 full.  Divide and sprinkle the remaining cheddar cheese on top of each muffin.  Bake in a 375F oven for 20 min for regular muffins, 14 min for minis, rotating and switching the pans if baking more than one pan at time at the halfway point, and until a toothpick inserted in one comes out clean.  Let cool for 5 minutes on a rack, then slide a (plastic) knife carefully around each before removing them to cool completely before refrigerating or freezing.  Note:  minis have a tendency to break apart, sticking to the bottom, especially if over-filled.