Preheat your oven to 400°F and line a sheet pan with parchment paper or foil. Arrange 12 slices of bacon in a single layer. Bake for 12–18 minutes, depending on your preferred crispness. Once done, transfer the bacon to a paper towel-lined plate and set aside. Carefully pour off the grease from the pan.

Reduce the oven temperature to 350°F. In a mixing bowl, whisk together the eggs, cottage cheese, milk, salt, pepper, and garlic powder. Lightly grease a 9x13 baking dish or rimmed sheet pan and pour in the egg mixture. Bake for 15–18 minutes or until the center is just set. Let cool slightly, then slice into 6 equal squares.

In a small bowl, combine the Greek yogurt, hot honey, minced jalapeño, lemon juice, salt, and garlic (if using). Stir until smooth and creamy. Taste and adjust to your liking—add more hot honey for sweetness or jalapeño for extra heat. Refrigerate until ready to use.

Increase the oven temperature to 425°F. Spread butter or olive oil on both sides of each slice of sourdough. Arrange on a baking sheet and toast in the oven for 5–7 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.

For each sandwich, layer one slice of toasted sourdough with a spoonful of jalapeño aioli, one square of baked egg, one slice of cheddar, and two slices of crispy bacon. Add another swipe of aioli on the top slice of sourdough, then close the sandwich.

Wrap each sandwich in foil and return to the oven at 375°F for 5–8 minutes to warm through and melt the cheese completely. This step makes everything gooey and melded together.