Cook the turkey bacon according to the package instructions until browned and crispy. Transfer the cooked bacon to a paper towel-lined plate to drain any excess moisture.

Split the whole grain bagel thins in half and toast them until lightly golden and crisp. Set aside while preparing the remaining ingredients.

Crack the eggs into a medium mixing bowl and season lightly with salt and black pepper. Whisk thoroughly until the yolks and whites are fully combined and slightly frothy.

Lightly coat a non-stick skillet with cooking spray and heat it over medium-low heat. Pour the eggs into the skillet and allow them to cook gently, stirring occasionally with a silicone spatula to create soft curds.

When the eggs are nearly cooked through but still slightly glossy, stir in the cottage cheese. Continue cooking for about 30–60 seconds until the cottage cheese is warmed and evenly distributed throughout the eggs.

Place one slice of reduced-fat cheddar cheese on the bottom half of each toasted bagel thin.

Divide the cottage cheese scrambled egg mixture evenly between the two sandwiches, layering it directly on top of the cheese slices.

Top each sandwich with two slices of crispy turkey bacon.

Place the remaining bagel halves on top and gently press down to secure the fillings.

Serve immediately while warm, or briefly return the assembled sandwiches to a skillet or toaster oven to melt the cheese further if desired.