the fluffiest mini egg bakes

0 Preheat the oven to 350°F. 
1 Place 6 (6-ounce) ramekins on a baking sheet, then brush the insides with melted butter. Sprinkle in a little Parmesan cheese, if using, and rotate the ramekins so the cheese coats the bottom and sides. Tap out any excess. 
2 Melt the remaining 4 tablespoons butter in a large microwave-safe bowl. When it’s cool to the touch, add the eggs and cottage cheese and whisk to combine. 
3 In a separate bowl, whisk together the flour, baking soda, and salt. Whisk into the egg mixture. Add the cheese, herbs, and several grinds black pepper and fold in with a rubber spatula until combined. 
4 Divide the mixture between the ramekins and top with more grated Parmesan, if desired. Bake until puffed and just set, 15 to 20 minutes. Serve with hot sauce, if desired.