Preheat oven to 200°C (or 180°C fan bake). Line a baking tray with baking paper.
Dice mushrooms and onion (or your choice of vegetables), grate your cheese and set aside.
In a large bowl, crack all 8 eggs, and add cottage cheese and whisk until completely scrambled.
Mix in all vegetables and cheese into your egg mixture and pour into baking tray.
Bake the egg mixture for around 15-20 minutes until completely cooked through, monitoring to ensure the egg doesn't start to dry out. Once finished cooking, leave to cool for 5 minutes, before slicing egg into 4 even strips.
Once cooled, begin assembling your breakfast wraps, with sauce, egg mixture and leafy greens. Once finished, wrap in tinfoil, baking paper or place in a Ziplock bag and freeze.
To consume, ensure thawed before reheating. Our favourite method is to place these in the sandwich press and leave to get crispy and warm for a few minutes.