Cottage Cheese Wrap Breakfast Tacos

Preheat oven to 400F. Line a baking sheet with parchment. Split the cottage cheese into two small piles on the parchment, and spread them out into thin circles, leaving an inch or two in between them. Bake for about 40 minutes, stopping halfway to absorb any excess liquid with a paper towel. Remove from oven when the edges are browned. Set aside.

Line another baking sheet with parchment. Lay the pieces of turkey bacon on the parchment and bake for about 20 minutes, until lightly crisped up. Set aside.

Make the pico de gallo. In a bowl, add in the tomato, onion, jalapeño, garlic, cilantro, lime juice, salt, pepper, and olive oil. Stir to mix. Set aside.

In a small bowl, crack in the eggs and pour in the milk. Whisk until evenly combined. Heat cooking spray in a small nonstick pan over medium heat, then add in the egg mixture. Cook, stirring frequently, until soft scrambled. Season to taste and set aside.

Assemble the tacos! On each of the cooked cottage cheese circles, lay down a strip of turkey bacon. Then split the scrambled eggs among the tacos and add on some sharp cheddar cheese. Add on some of the pico de gallo and some sliced avocado. Serve and enjoy immediately!