Instant Pot Instructions:

1. In a mixing bowl whisk the eggs and the cottage cheese together. Add in a pinch of pepper (I used fresh cracked pepper). Stir in the cheddar.
2. Spray a 7×3 inch pan with non-stick cooking spray. Break up each of the patties into 4 pieces (mine were still frozen). Lay them in the bottom of the pan. Pour the egg mixture over the top. 
3. Pour 1 ½ cups water into bottom of Instant Pot. Place the pan on top of a trivet/sling and lower the pan into the Instant Pot.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid and remove the pan.
5. If there is liquid on top, use a paper towel to carefully blot the top of the casserole.
6. Sprinkle the green onions and bacon on top. Slice and serve. 

Slow Cooker Instructions:

1. Spray slow cooker with non-stick cooking spray.
2. In a mixing bowl whisk the eggs and the cottage cheese together. Add in a pinch of pepper (I used fresh cracked pepper). Stir in the cheddar.
3. Break up each of the patties into 4 pieces (mine were still frozen). Lay them in the bottom of the slow cooker. Pour the egg mixture over the top. 
4. Cover and cook on high for 2-3 hours (depending on how hot your slow cooker cooks). 
5. If there is liquid on top, use a paper towel to carefully blot the top of the casserole.
6. Sprinkle the green onions and bacon on top. Slice and serve.