Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd)
- 1 large egg
- 1 cup almond flour (or low-carb baking mix)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon Everything Bagel seasoning
- 2 slices deli turkey or cooked turkey bacon (for assembly)
- 1/4 cup egg whites (for the dough or as a side)
Instructions
- Step 1: Preparation and Blending
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you prefer a smoother bagel texture, place the cottage cheese in a blender or food processor and pulse until completely smooth. If you like a more rustic, slightly textured bagel, you can leave the curds as they are. In a medium mixing bowl, whisk the egg and the blended cottage cheese together until well combined. - Step 2: Mixing the Dough
Add the almond flour, baking powder, and sea salt to the wet mixture. Stir the ingredients with a spatula until a thick, slightly sticky dough forms. Do not overmix, as this can make the bagels tough. Divide the dough into two equal portions. Roll each portion into a long rope and join the ends to form a circle, or simply shape them into thick discs and poke a hole in the center with your finger. - Step 3: Baking
Place the shaped bagels onto the prepared baking sheet. Sprinkle the tops generously with Everything Bagel seasoning, pressing it lightly into the dough so it sticks. Bake for 22 to 25 minutes, or until the bagels are golden brown and firm to the touch. Once finished, remove them from the oven and let them cool on a wire rack for at least 5 minutes. This cooling period allows the internal structure to set. - Step 4: Assembly for Maximum Protein
To reach that 30g+ protein goal, slice your bagel in half and toast it. Top it with two slices of lean turkey or turkey bacon and a fried egg white patty. This combination of the cottage cheese bagel and the lean meat toppings ensures you hit your macro targets while enjoying a classic breakfast sandwich experience.
- Cook Time: 35 minutes