Cottage Cheese Crust Breakfast Wrap

Prep Time: 5 minutes

Cook Time: 25 minutes

Preheat the oven to 350°F. Line a baking sheet with parchment paper, and coat with 1/2 tablespoon of the butter.

Using a small food processor or hand mixer, combine the cottage cheese, egg, and seasoning mix, and blend until smooth. Pour onto the prepared parchment, using a spatula to gently spread the mixture towards the edges, creating a consistent, thin rectangular layer without any holes. Bake for 25 minutes, until the edges are golden and the wrap can be easily lifted from the paper. Remove from the oven, spread 1/2 tablespoon butter over to melt, then sprinkle one side with the Cheddar cheese.

While the wrap cools, prepare the filling by melting the remaining 1 tablespoon butter in a pan over medium-low heat. Whisk together the eggs, whole milk, and kosher salt, and pour into the melted butter. Allow to cook, undisturbed, for 2-3 minutes, then gently fold the egg together and cover the pan to finish cooking the eggs, another 2-3 minutes.

Layer the prepared eggs over the melted cheese on the wrap, then top with the chives, bacon, avocado, and fresh arugula. Gently fold the close edge of the wrap over the fillings, then roll to the far edge–the dough will be delicate, so take care to avoid tears. Slice in half and serve with your favorite hot sauce.

Yield: 1 wrap / 2 servings

Recipe courtesy of James Collier @paprikastudios