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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 you're favorite hot sauce!