High Protein Cottage Cheese Breakfast Wrap
I first made this recipe when I had a big tub of cottage cheese that I needed to use up and decided to experiment with adding it to scrambled eggs! The result was a quick, protein-packed breakfast that kept me full for ages and tasted amazing, so I knew I needed to share it with you.
Creamy scrambled eggs are mixed with cottage cheese for an extra boost of protein, then wrapped in a warm tortilla with fresh avocado, tomato, and herbs. Easy, healthy, perfect for meal prep, and a breakfast that you’ll actually look forward to!
What Else To Make With Cottage Cheese
So of course you’re going to need to buy some cottage cheese to make this recipe. I recommend buying a big pot and trying out some more of my recipes! Reader favorites include my cottage cheese blueberry muffins, cottage cheese alfredo, cottage cheese pizza bowls, and cottage cheese brownies!
Ingredients
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Eggs: The base of the wrap. Cooking them slowly keeps them soft and creamy.
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Cottage cheese: The secret ingredient that makes the eggs extra creamy while adding a big boost of protein.
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Tortillas: Soft flour tortillas work best here and hold the filling nicely once wrapped.
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Avocado: Adds creaminess and healthy fats that balance the eggs and cottage cheese.
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Tomato: Brings freshness and a little acidity that brightens the whole wrap.
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Fresh parsley or cilantro: Adds a pop of fresh flavor right at the end.
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Olive oil or ghee: Used to gently cook the eggs and keep them from sticking to the pan.
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Salt and black pepper: Simple seasoning that enhances the flavor of the eggs and vegetables.
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Fresh lime: Optional, but a squeeze at the end adds a nice fresh brightness to the wrap.
How To Make Your Cottage Cheese Breakfast Wraps
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Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
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Heat the olive oil or ghee in a skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently so they stay soft and creamy.
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When the eggs are almost set, stir in the cottage cheese. Cook for another 30–60 seconds until everything is warmed through and creamy, then remove from heat.
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In a small bowl, gently mix together the diced tomato, avocado, fresh parsley, a pinch of salt, and a squeeze of lime juice.
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Warm the tortillas in a dry skillet for about 10–20 seconds per side until soft and flexible.
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To assemble, place the eggs in the center of the tortilla and top with the tomato and avocado mixture. Add another squeeze of lime if you’d like.
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Fold in the sides and roll the tortilla tightly into a wrap.
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For a golden finish, you can toast the wrap in a pan or toaster for 1–2 minutes before serving.
Recipe Notes
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Cook the eggs gently. Keeping the heat at medium-low helps the eggs stay soft and creamy instead of dry.
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Add the cottage cheese near the end. This keeps the eggs fluffy while warming the cottage cheese just enough to make everything creamy.
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Don’t overfill the wrap. Keeping the filling centered makes it much easier to roll tightly.
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Warm the tortilla first. A quick heat in the pan helps prevent cracking when you fold it.
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Dice the avocado just before assembling. This keeps it fresh and prevents browning.
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Taste before adding extra salt. Cottage cheese can already be slightly salty, so you may not need much additional seasoning.
Variations
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Add cheese: A sprinkle of shredded cheddar, Monterey Jack, or feta adds extra flavor and melts nicely into the eggs.
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Make it spicy: Add a drizzle of hot sauce, sriracha, or a few slices of jalapeño for a little heat.
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Add protein: Cooked bacon, breakfast sausage, or sliced turkey can make the wrap even more filling.
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Add greens: Toss in a handful of spinach or arugula for a fresh, slightly peppery bite.
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Swap the herbs: If you’re not a fan of cilantro, stick with parsley or even try chopped chives.
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Make it low carb: Skip the tortilla and serve the eggs and toppings in a bowl for a high-protein breakfast bowl.
Meal Prepping Tips
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Prep the vegetables ahead of time. You can dice the tomato, chop the herbs, and have everything ready in the fridge so assembling the wrap in the morning takes just a few minutes.
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Cook the eggs fresh if possible. They only take a few minutes and stay much softer and creamier when made right before serving.
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Make the veggie mix in advance. Combine the tomato, herbs, and seasoning ahead of time, then add the avocado right before eating so it stays fresh.
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Pre-portion the ingredients. If you’re planning breakfasts for a few days, portion the cottage cheese and tortillas so everything is ready to go.
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Wrap and store for later. If you do want to assemble the wraps ahead of time, wrap them tightly and store in the fridge. They can be reheated in a skillet or toaster oven to bring back a little crispness.
High Protein Cottage Cheese Breakfast Wrap
Ingredients
- 4 large eggs
- 1 1/2 cups cottage cheese
- 2 tortillas
- 1 large avocado diced
- 1 medium tomato diced
- 1 tbsp fresh parsley or cilantro chopped
- 1 tsp olive oil or ghee
- Salt and black pepper to taste
- Optional: squeeze of fresh lime
Instructions
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
- Heat the olive oil or ghee in a skillet over medium-low heat. Pour in the eggs and cook slowly, stirring gently so they stay soft and creamy.
- When the eggs are almost set, stir in the cottage cheese. Cook for another 30–60 seconds until everything is warmed through and creamy, then remove from heat.
- In a small bowl, gently mix together the diced tomato, avocado, fresh parsley, a pinch of salt, and a squeeze of lime juice.
- Warm the tortillas in a dry skillet for about 10–20 seconds per side until soft and flexible.
- To assemble, place the eggs in the center of the tortilla and top with the tomato and avocado mixture. Add another squeeze of lime if you’d like.
- Fold in the sides and roll the tortilla tightly into a wrap.
- For a golden finish, you can toast the wrap in a pan or toaster for 1–2 minutes before serving.
