Name: cottage cheese wake-up wraps
Ingredients: Nonstick cooking spray; 18 large eggs; 1 (16-ounce) container 2% or 4% small-curd cottage cheese (2 cups); 1 1/2 teaspoons kosher salt; Freshly ground black pepper; Optional toppings, such as chopped fresh herbs (I like chives and parsley), chopped fresh spinach, or chopped sundried tomatoes; 8 ounces sharp cheddar cheese, grated (2 cups); 9 (8-inch) flour tortillas; Hot sauce, for serving (optional)

cottage cheese wake-up wraps

makes 9 wraps

Ingredients

Nonstick cooking spray
18 large eggs
1 (16-ounce) container 2% or 4% small-curd cottage cheese (2 cups)
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Optional toppings, such as chopped fresh herbs (I like chives and parsley), chopped fresh spinach, or chopped sundried tomatoes
8 ounces sharp cheddar cheese, grated (2 cups)
9 (8-inch) flour tortillas
Hot sauce, for serving (optional)

Instructions

Preheat the oven to 375°F. Coat a rimmed baking sheet with nonstick spray, line with parchment paper, and spray again.
In a blender, combine the eggs, cottage cheese, salt, and several grinds pepper. Blend until uniform and frothy. Prep any desired toppings.
Pull out the center oven rack, place the lined sheet pan on top, then pour in the egg mixture (it will settle into an even layer). Sprinkle with toppings, then carefully push in the oven rack and close the oven door. (This method saves you from having to maneuver a full sheet pan of eggs into the oven).
Bake until just barely set in the middle, 12 to 15 minutes. Let cool 5 minutes.
At this point, you can slice the eggs into 12 squares and use them for breakfast sandwiches. Or, slice into 9 rectangles to make these wraps.
Increase the oven temperature to 425°F. Arrange the egg slices on the bottom half of each of the tortillas. Sprinkle grated cheese over top (a scant 1/4 cup per wrap). Fold the top half of the tortillas over the cheese and press to seal (it's okay if some of the egg is exposed).
Wipe down the now-empty baking sheet and coat with cooking spray. Transfer half the wraps to the pan. Spray the tops with cooking spray. Bake until the cheese is melted and tortillas are crisp, 8 to 10 minutes. Repeat with the remaining wraps.
Carefully lift up the top of the tortillas and add hot sauce, if desired. Enjoy whole or sliced in half.
If meal prepping: Allow the wraps to cool completely. Wrap tightly in foil and refrigerate for up to 5 days, or freeze for up to 2 months.
Reheating from the fridge:
1. Microwave: Microwave until heated through, 45 seconds to 1 minute.
2. Oven: Bake at 350°F until heated through, 8 to 10 minutes.
3. Air fryer: Air fry at 325°F until heated through, 5 to 7 minutes.
Reheating from frozen: For best results, thaw in the fridge overnight and follow instructions below. But if heating from frozen:
1. Microwave: Unwrap the wrap and wrap in a damp paper towel. Microwave until thawed and heated through, 2 to 3 minutes. (To re-crisp it, pop it in the air fryer).
2. Oven: Bake at 350°F until thawed and heated through, 25 to 30 minutes.
3. Air fryer: Air fry at 325°F until thawed and heated through, 10 to 15 minutes.