8 large eggs

1/2 cup blended cottage cheese

1/2 cup shredded cheddar cheese + more for the cups

1 pack of thinly sliced bacon

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

Frozen tater tots

8 large eggs 1/2 cup blended cottage cheese 1/2 cup shredded cheddar cheese + more for the cups 1 pack of thinly sliced bacon 1/2 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder

1. Preheat oven to 425°F and grease a nonstick muffin tin really well.

2. While the oven preheats, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, then chop or crumble once cooled. You can also cook in the oven if preferred at 400 degrees for about 12-15 minutes.

3. Add four frozen tater tots to each muffin cup. Bake for 20-25 minutes, until golden and crispy. When they come out, use a spoon to gently mash them down. You want to press them into a base so that it also comes up slightly around the sides, like a little hashbrown nest.

4. Let them cool for a couple of minutes, then add a thin layer of cheese and a layer of bacon in each cup.

5.Lower the oven to 375°F.

6. Add the eggs, blended cottage cheese, shredded cheddar, salt, pepper, and garlic powder to a blender. Blend until smooth.

7. Pour the egg mixture over each muffin cup, filling them about ¾ of the way full.

8. Bake for 18-22 minutes until the egg is set and slightly puffed up

9. Let them cool in the pan for 5-10 minutes before removing. Serve immediately with your favorite hot sauce!

10. Store in an airtight container for up to a week. To reheat, I found it best in the air fryer at 350 for 4-6 minutes until crispy and warm!