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

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.

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.

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

Lower the oven to 375°F.

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

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

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

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

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!