sheet pan breakfast pizza

1 Preheat oven to 350°F. Layer the [wprm-ingredient text="8 corn tortillas" uid="1"] across a quarter sheet pan (9x13), overlapping edges by about 1 inch to cover the pan fully. Fold outer tortillas slightly up the sides to create an edge. They will soften as they cook so you can do this after the first cook too. The video is helpful for seeing this in action so as to not break them.
2 Scatter the chopped [wprm-ingredient text="1 cup turkey bacon" uid="2"] evenly over the tortilla layer. Bake for 10 minutes.
3 While the base bakes, whisk together the [wprm-ingredient text="6 large eggs" uid="3"], [wprm-ingredient text="1/2 cup low-fat small curd cottage cheese, " uid="4"][wprm-ingredient text="1/4 tsp cayenne pepper" uid="5"], and [wprm-ingredient text="black pepper" uid="6"] until smooth and no cottage cheese curds are visible. 
4 Remove the pan from the oven. Pour the egg mixture evenly over the tortilla and bacon base. Gently shake the pan to distribute into any gaps.Sprinkle [wprm-ingredient text="1/2 cup shredded cheddar cheese" uid="7"] evenly over the top. Return to the oven and bake for 15–20 minutes, until the egg layer is fully set (matte on top, no jiggle in the center) and the cheese is melted and lightly golden. Can broil at the end if desired.
6 Let cool 5 minutes before slicing into 4 pieces. Serve immediately or cool completely before storing. Chives on top are super delicious too!