Cottage Cheese Egg White Wrap
A lighter cottage cheese wrap using egg whites for extra protein and a thinner bake. Toast-filled with scrambled egg whites and turkey bacon for a cook-through breakfast wrap that still hits the viral cottage cheese trend safely.
🛒Ingredients
- 3/4 cup cottage cheese
- 1/2 cup liquid egg whites (or whites from 3 large eggs)
- 1/4 cup shredded mozzarella
- 1/2 teaspoon everything bagel seasoning
- Pinch of salt
- 2 slices turkey bacon, cooked crisp
- Extra scrambled egg whites or spinach for filling
- Hot sauce or salsa to serve
🔧Kitchen Tools Needed
- Blender
- Baking sheet
- Parchment
- Nonstick skillet
📝Instructions
- 1
Preheat oven to 350°F. Line a sheet with parchment.
- 2
Blend cottage cheese, egg whites, mozzarella, seasoning, and salt until smooth. Spread thin on the sheet.
- 3
Bake 25–30 minutes until golden and fully set. Cool 3–5 minutes.
- 4
Meanwhile cook turkey bacon until crisp and scramble any extra egg whites until fully set (no translucent white).
- 5
Fill the flatbread, roll carefully, and serve with hot sauce.
- 6
Keep refrigerated up to 3 days. Reheat wrap base before filling for best texture.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
Liquid egg whites vs fresh?
Both work. Carton whites are convenient; fresh whites foam less when blended briefly.
Safe egg cooking?
Bake the wrap until set and scramble any filling eggs until fully opaque—no runny whites.
Can I freeze it?
Freeze the empty baked wrap; thaw overnight and re-crisp at 350°F for 5 minutes before filling.
Why everything seasoning?
It adds bagel-shop flavor without extra salt bombs—classic viral combo with cottage cheese.
Dairy-free swap?
This recipe relies on cottage cheese; try a different wrap base if avoiding dairy.
