Preheat your oven to 400 degrees F. Line a baking sheet with foil then place the bacon on the sheet side-by-side, without overlapping. Cook the bacon for 18 to 20 minutes, or until it's reached your desired level of crispiness. Then transfer the bacon to a plate lined with paper towels. Once cooled, reserve 4 pieces of bacon for another recipe because if you don’t cook bacon every day and need to reserve some for some more bacon recipes ;) then crumble the rest of the bacon. Reduce oven temperature to 350F. 

Meanwhile, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes, then add the hash browns and cook for another 5-6 minutes or until they’ve warmed up a bit. Season hash browns with the ranch seasoning mix and salt and pepper to taste (I did 3/4 tsp salt and 1/4 tsp black pepper). Then stir in the bacon crumbles and cottage cheese. 

Spray a 9x13-inch baking dish with cooking spray. Transfer hash brown mixture to the dish and pour egg whites evenly over top. Sprinkle evenly with the cheese.

Cover with aluminum foil. Bake for 15 minutes and then remove the foil and bake uncovered for another 10 minutes.

Let cool for a few minutes before serving. Top with hot sauce, ketchup, mustard, etc and enjoy!