Ingredients
Scale
- 1 cup low-fat cottage cheese (small curd works best)
- 2 large eggs
- 1 cup almond flour (super-fine)
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 2 tablespoons Everything Bagel seasoning
- Optional Toppings: Smoked salmon, sliced avocado, or turkey bacon
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Place the cottage cheese and the eggs into a high-speed blender or food processor. Blend on high for about 30 seconds until the mixture is completely smooth and no curds remain. This step is crucial for achieving a traditional “dough” texture rather than a chunky egg bake.
- Pour the blended cottage cheese mixture into a medium-sized mixing bowl. Add the almond flour, baking powder, and garlic powder. Use a spatula to fold the dry ingredients into the wet mixture until a thick, slightly sticky dough forms. Let the dough sit for 2 or 3 minutes; this allows the almond flour to absorb the moisture and makes it easier to handle.
- Divide the dough into two equal portions for large bagels, or four portions for mini-bagels. Wet your hands slightly to prevent sticking, and shape each portion into a ball. Place them on the baking sheet and use your finger to poke a hole in the center, widening it slightly. Sprinkle the Everything Bagel seasoning generously over the top. Bake for 22 to 25 minutes until the bagels are golden brown and firm to the touch.
- Remove the bagels from the oven and let them cool for at least 5 minutes. This cooling period is essential as the bagels continue to set internally. Slice the bagel in half. To reach that 30g+ protein goal, spread a little extra cottage cheese on the base and layer with 2 ounces of smoked salmon or two slices of cooked turkey bacon. Serve immediately or wrap in foil for a quick breakfast later.
- Cook Time: 35 minutes