6 large eggs, separated (room temperature)

1/2 teaspoon white vinegar or cream of tartar

4 ounces (113 g) full-fat cottage cheese

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (62 g) whey protein powder

1/4 cup (20 g) egg white protein powder

1 tablespoon allulose (optional, for sweetness)

1/4 teaspoon garlic powder (optional, for savory bread)

1/4 teaspoon onion powder (optional, for savory bread)

1 teaspoon vanilla stevia (optional, for French toast)

Optional: sesame seeds or bagel seasoning for topping

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Preheat the Oven: Set your oven to 300°F (150°C). Line a 9×5-inch loaf pan with parchment paper.
Whip Egg Whites: In a stand mixer or with a hand mixer, beat the egg whites with vinegar until stiff peaks form (10–15 minutes). Set aside.
Prepare Yolk Mixture: In a separate bowl, whisk together egg yolks, cottage cheese, baking powder, salt, whey protein powder, egg white protein powder, and optional ingredients. Blend until smooth.
Fold Mixtures: Gently fold the yolk mixture into the whipped egg whites, a little at a time, until fully combined. Be careful not to deflate the egg whites.
Pour and Bake: Pour the batter into the prepared loaf pan (or divide into silicone molds for rolls). Sprinkle optional toppings if desired. Bake for 50 minutes, until a toothpick inserted in the center comes out clean.
Rest in Oven: Turn off the oven and leave the bread inside for 10 minutes to set. Remove and cool completely before slicing.
Serve: Enjoy warm with butter, toasted, or use for sandwiches and buns.

For Rolls: Use a silicone mold or a parchment-lined baking sheet. Bake 20–25 minutes if on a sheet pan. If using a mold, check tops and bake an extra 5 minutes if still wet. Yields 8 large rolls.
Storage: Keep in an airtight container in the fridge for up to 1 week. Freeze slices separated by parchment paper for up to 2 months. Toast directly from frozen.
Substitutions: Ricotta cheese can replace cottage cheese (slightly higher fat and carbs). Whey protein can replace egg white protein if unavailable, though bread may deflate slightly.