This breakfast looks impressive and takes just minutes to prepare. A thick, custard egg and cottage cheese mixture piled high on an everything bagel, topped with melted jalapeno Monterey Jack cheese and finished with arugula, a drizzle of olive oil, and a sprinkle of course salt.

This meal in itself can be eaten anytime of day, is satisfying, and delicious.

Why it works

The trick is whisking the cottage cheese really well before combining it with th eggs. The more you break down the curds, the smoother and creamier the mixture gets. It bakes into something closer to a savory custard than scrambled eggs. Make sure to pile the mixture high on the bagel. A tall mound bakes into a thick satisfying layer instead of sliding off.

The jalapeno Monterey Jack melts into a golden, bubbly crust. The arugula wilts just slightly from the heat of the bagel, and the olive oil ties everything together.

A few notes

• Add extra cottage cheese (by the teaspoon) if you need the mixture to be thicker. I made this a couple times and felt that the 1 cup cottage cheese plus 2 eggs was the best ratio.
• If you’re cottage cheese is watery, strain in. I also recommend getting full fat, 4% fat cottage cheese.
• You can use sliced cheese however the grated cheese work best for this recipe.
• This recipe works with any melted cheese.

Cottage Cheese Bagel Bake

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Ingredients

• 2 Everything Bagels
• 2 eggs
• 1 cup 4% fat cottage cheese
• 1 tbsp Greek yogurt
• 4 or 5 ounces of shredded cheese (I use jalapeno Monterey jack)
• a hand full of arugula
• salt and pepper

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl, add cottage cheese and yogurt. Whisk until smooth and you see very few curds.
3. Add eggs, whisk again.
4. Add salt and pepper, mix.
5. Slightly toast 2 bagels.
6. Put the bagels on a cooking sheet lined with parchment paper.
7. Spread mixture (evenly) over bagel slices.
8. Top with shredded cheese.
9. Bake for about 20 minutes or until melted and starting to get golden.
10. Remove from the oven. Add arugula, drizzle with olive oil, and top with course salt.
11. Serve immediately,