Cottage Cheese Breakfast Wrap (Air Fryer)

Ingredients

• 200 g Cottage Cheese (full‑fat, room temperature)
• 2 large Eggs (room temperature)
• 150 g Ground Beef (80% lean, preferably grass‑fed)
• 5 slices Bacon (thin‑cut, uncured if possible)
• 1 tbsp Butter (unsalted)
• 30 ml Heavy Cream (cold)
• 50 g Shredded Cheddar Cheese (sharp cheddar, shredded)
• pinch pinch Salt (to taste)
• 1 tbsp Bacon Grease (reserved from cooked bacon)
• 1 piece Parchment Paper (cut to fit basket)

Instructions

1. Cook Bacon in Air Fryer

   Line the air fryer basket with the bacon slices in a single layer, no overlapping. Set the air fryer to the bacon preset and adjust the time to 9 minutes.

   Time: PT9M

2. Blend Cottage Cheese and Eggs

   In a blender, combine 200 g cottage cheese and the two eggs. Blend for 20‑30 seconds until smooth and creamy.

   Time: PT1M

3. Prepare Basket Liner and Grease

   Tear a piece of parchment paper, crumple it slightly, and place it in the bottom of the basket. Using a pastry brush, lightly coat the parchment (and basket) with the reserved bacon grease.

   Time: PT2M

4. Bake the Cottage Cheese Wrap

   Pour the blended cottage cheese‑egg mixture into the basket, spreading it into a roughly square shape with a spatula. Set the air fryer to 175 °C and bake for 20 minutes.

   Time: PT20M

   Temperature: 175°C

5. Sauté Ground Beef

   While the wrap bakes, heat a skillet over medium heat. Add the reserved bacon grease (or butter) and the 150 g ground beef. Season with a pinch of salt and cook, stirring occasionally, until browned and slightly crisp, about 8 minutes.

   Time: PT8M

6. Prepare Cheddar Cheese Sauce

   In a small pot, melt 1 tbsp butter over low heat. Add 30 ml heavy cream and stir gently. When the mixture is warm, stir in 50 g shredded cheddar until melted and glossy, about 3 minutes.

   Time: PT4M

7. Assemble and Fold

   Remove the baked wrap from the air fryer and let it cool for 2 minutes to firm up. Spread the cheese sauce evenly over the surface, top with the cooked ground beef, and finish with the crispy bacon slices. Fold the edges to form a wrap and slice in half.

   Time: PT3M

Nutrition Facts

Calories

685

Protein

43 g

Carbohydrates

5 g

Fat

52 g

Fiber

0 g

Ingredient Substitutions

• Instead of Cottage Cheese: Greek yogurt (full‑fat)
• Instead of Eggs: Egg whites
• Instead of Ground Beef: Ground pork, ground turkey (higher fat)
• Instead of Bacon: Pancetta
• Instead of Butter: Ghee
• Instead of Heavy Cream: Full‑fat coconut milk
• Instead of Shredded Cheddar Cheese: Mozzarella, American cheese
• Instead of Salt: Sea salt
• Instead of Bacon Grease: Olive oil
• Instead of Parchment Paper: Silicone mat

Equipment Needed

• Air Fryer (Typher Dome 2)
• Blender
• Small Tray
• Pastry Brush
• Spatula
• Frying Pan (Skillet)
• Small Pot
• Measuring Spoons
• Kitchen Scale

Critical Steps — Do Not Skip

• Cook Bacon in Air Fryer
• Prepare Basket Liner and Grease
• Bake the Cottage Cheese Wrap
• Assemble and Fold

Chef Tips from the Video

• Using full‑fat cottage cheese gives the best texture.
• Thin‑cut bacon yields a flat, crispy layer that acts like a natural liner.
• If you don’t have an air fryer, bake the batter on a parchment‑lined sheet at 350 °F for 25 minutes.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or an airtight container; lasts up to 2 days.

Freezer: Wrap each portion in foil, then place in a freezer bag; freeze up to 1 month.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Cook extra ground beef and store for later meals.
• Bacon can be cooked in advance and kept crisp in the fridge.
• Cheese sauce can be reheated gently over low heat.