Heat your oven to 350°F (175°C) and prepare a 3-quart casserole dish by greasing it with butter or clarified butter.

In a large skillet, cook the bacon over medium heat until it’s crispy. Set the cooked bacon aside on a paper towel-lined plate.

Using the bacon grease in the skillet, sauté the diced onion for about 3-4 minutes until it softens. Add the broccoli along with 3 tablespoons of water, cover, and let it steam for 5 minutes until tender.

While the vegetables are cooking, beat the eggs in a large bowl until frothy. Stir in half of the cheddar cheese, half of the mozzarella cheese, and the crumbled bacon.

Add the cottage cheese, heavy cream, salt, pepper, and baking powder to the egg mixture, stirring until smooth and evenly mixed.

Fold the cooked broccoli and onions into the egg mixture, ensuring everything is well distributed.

Pour the mixture into the greased casserole dish. Sprinkle the remaining cheddar, mozzarella, and reserved bacon bits over the top.

Place the casserole in the oven and bake for about 30 minutes, or until the center is set and the top turns golden.

Let the casserole rest for 5 minutes before slicing and serving.