Heat a nonstick skillet over medium heat. Spray with cooking spray. Add the squash, peppers, and onion, and sauté until soft, about 5 minutes.
While the squash and onion are cooking, in a medium bowl beat the whole eggs with the egg whites and the taco seasoning
Add the crumbled sausage and the spinach to the skillet and cook until the sausage is heated through and the spinach starts to wilt.
Add the eggs to the skillet and combine with the other ingredients. Stir gently every 30 seconds until the eggs are firm and the mixture no longer looks wet, about 10 minutes.
Divide the mixture into 5 equal portions among your single compartment prep containers. Top each portion with ¼ cup cheese, crumbled tortilla chips, fresh cilantro, and/or hot sauce, if desired, to taste. Seal and refrigerate until needed.