Cottage Cheese Egg Bake (High Protein!)

0 Preheat oven to 425 degrees F. Shred half of the gruyere cheese and set it aside. Keep the other half whole as a block.
1 Make the bacon by placing it in a single layer on a sheet tray lined with foil or parchment paper. Sprinkle the diced onions on top of the bacon. Bake the bacon for 15 minutes or until crispy. Once the bacon is done, reduce oven temperature to 350 degrees.
2 While the bacon cooks, Add the eggs, cottage cheese, flour, half of the gruyere cheese (the not shredded half), salt, pepper, and red pepper flakes to a blender. Blend for 45-60 seconds, until the mixture is fully combined and no chunks of gruyere or cottage cheese remain.
3 Once the bacon is done and cooled enough to handle, dice or crumble it into bite sized bits.
4 Pour the egg mixture into a casserole dish or other 8x10 or similar size oven-safe dish (pie pan, cake tin, cast iron skillet, etc). Sprinkle the bacon and onions over top of the egg mixture. Use a spoon or other utensil to mix everything together so the bacon and onions are evenly distributed. *For pans of different sizes, see the notes below for cooking time.See my notes for baking this in different pan sizes and tips for muffins/egg bites.
5 Top the egg mixture with the shredded gruyere cheese. Bake for 45 minutes or until the center is just set. You can test this by gently touching the center. It should feel firm, but if you gently shake the pan, the egg bake should still move like jello. If the center is still too soft or liquidy, continue to cook, checking every 2-3 minutes. You can also broil the bake for the last 5 minutes to get the cheese nice and golden brown.