Preheat oven to 375 degrees. Spray an 7x9 baking dish with cooking spray. Place cottage cheese in a food processor and blend until smooth. Add butter, 1/4 tsp salt and ¼ teaspoons black pepper and blend to combine. Set aside. In a 10” skillet on medium heat, cook bacon for 4 minutes then add garlic and green onion and continue cooking until bacon crisp. Stir in thyme and sun dried tomatoes. Remove mixture with a slotted spoon and place in a small bowl. Spread 1/3 of the potatoes in the prepared baking dish and top with ½ of the bacon mixture and 1/3 of the cottage cheese mixture. Repeat this and end with the last 1/3 of the potatoes and the last 1/3 of the cottage cheese mixture. Cover tightly with foil and bake 45 minutes. In a medium mixing bowl whisk together the eggs, yogurt and remaining salt and pepper. Uncover the potatoes and pour the yogurt mixture over the potatoes. Bake about 20 minutes or until custard is set. Serves 4.