Combine cottage cheese and eggs in a blender or in a bowl with and immersion blender until smooth. Set aside.

In a pan over medium-high heat, add sausage and season with spices. Brown on one side until there are brown, crisp spots. Flip over and add shallots. Stir to combine and break up sausage into smaller pieces.

Reduce heat to medium-low. Drain any fat from the sausage that may be present. Return pan to stove and add eggs. Also add cheese and allow eggs to begin to cook and become solid around edges.

Gently fold eggs in pan until eggs are fully cooked, but soft scrambled. You want the eggs to cook fully during the reheating process. Remove from heat and allow filling to fully cool. Taste and adjust for salt.

Once cooled, add filling to your 6 hand pie crust of choice. Seal edges and eggwash. Place parchment on a plate or sheetpan and arrange pies. Place in freezer and allow to freeze completely so that pies won't stick together in the zip top bag. Once frozen, add to zip top bag.

To cook, place in an oven set to 400 and cook for 12-15 mins. Alternatively, you can airfry on 375 for 10-12 mins. Or longer if desired. Enjoy!