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Preheat oven to 350F (175C).
In a food processor, NutriBullet or other blending device, combine cottage cheese and eggs until the mixture is smooth, scraping down the sides if necessary.
Add the seasoning of your choice. I used Everything Bagel. Be aware that a little goes a long way.
Pour the batter into a 6 compartment 4 inch silicone mold. I strongly recommend placing the mold on a baking sheet for easy transport in and out of your oven.
Bake for 25 minutes, rotating the pan at the halfway point to account for hot/cold spots in your oven. The eggs will likely puff up like a souffle.
Remove the baking sheet/mold from your oven and allow to rest for 5 minutes. The will shrink down and deflate as they cool.
Flip each mini flatbread / bun over and return to the oven for 5 minutes.
Eat them either as a sort of soft taco shell or use two as the buns of a breakfast sandwich with your choice of fillings.