Preheat the oven to 425°F.

Place the diced bacon in a medium-sized cast- iron skillet or another oven-safe skillet. Set the pan over medium heat and cook until the bacon is crisp, about 5 minutes. Leave the bacon drippings and half of the bacon in the pan; remove the other half of the bacon and set aside.

In a blender, combine the eggs, cashew milk, protein powder, baking powder, and salt. Blend for about 1 minute, until foamy. Add the chives and ¼ cup of the cheese. Pour the mixture into the hot skillet over the bacon.

Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and top with more cheese.

Bake for another 10 minutes or until the Dutch baby crust is puffed and golden brown. Cut into wedges, garnish with the reserved bacon, and enjoy!

Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.