This Blueberry Cottage Cheese Breakfast Bake is a soft, slightly sweet, and protein-packed morning treat that I love serving warm out of the oven. It’s bursting with juicy blueberries and has a custard-like texture thanks to creamy cottage cheese and eggs. Whether I’m meal prepping for the week or serving brunch, this dish always feels cozy and satisfying.
Why You’ll Love This Recipe
I love this breakfast bake because it’s wholesome, naturally high in protein, and only lightly sweetened—perfect for starting the day without a sugar crash. The cottage cheese adds richness and moisture, and the blueberries bring a pop of fruity brightness in every bite. It’s easy to mix together, reheats beautifully, and works just as well for breakfast as it does for a midday snack.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Cottage cheese
- Rolled oats
- Blueberries (fresh or frozen)
- Maple syrup or honey
- Vanilla extract
- Baking powder
- Ground cinnamon
- Salt
- Milk (any kind)
directions
- I preheat the oven to 350°F and grease a baking dish with butter or nonstick spray.
- In a large bowl, I whisk the eggs, cottage cheese, milk, maple syrup, and vanilla until smooth.
- I stir in the oats, baking powder, cinnamon, and salt, mixing until combined.
- I gently fold in most of the blueberries, saving a few for the top.
- I pour the mixture into the prepared baking dish and scatter the remaining blueberries over the surface.
- I bake for 35–40 minutes, or until the center is set and the top is golden.
- I let it cool for a few minutes before slicing and serving warm, or I chill it for later.
Servings and timing
This recipe makes about 6 servings and takes around 45 minutes total—10 minutes to prep and 35 minutes to bake. It’s a great option when I want a nourishing breakfast ready to go.
Variations
Sometimes I switch up the fruit—strawberries, raspberries, or diced apples work beautifully. I’ve also added lemon zest for a citrusy kick or swapped maple syrup for mashed banana for natural sweetness. For a heartier version, I stir in chopped nuts or a handful of chocolate chips. To make it dairy-free, I use plant-based milk and cottage cheese alternatives.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm a slice in the microwave for about 30 seconds or in the oven at 325°F for 10 minutes. It also tastes great cold straight from the fridge if I’m in a rush.
FAQs
Can I use frozen blueberries?
Yes, I use frozen blueberries often—no need to thaw, just stir them in gently to avoid coloring the whole bake purple.
Is this bake good for meal prep?
Absolutely. I bake it at the start of the week and store individual slices for grab-and-go breakfasts.
Can I make it without oats?
If I want a more custard-like bake, I skip the oats and add an extra egg. The texture will be softer, like a crustless quiche.
How can I make it sweeter?
I usually serve it with a drizzle of maple syrup or a dollop of yogurt and honey if I want extra sweetness without adjusting the recipe.
Can I freeze this breakfast bake?
Yes, I let it cool completely, slice it, and freeze the portions individually. I reheat in the microwave or oven as needed.
Conclusion
This Blueberry Cottage Cheese Breakfast Bake is one of my favorite ways to start the day—nutritious, satisfying, and full of flavor. It’s easy to make, endlessly adaptable, and perfect for anyone looking to enjoy a warm, homemade breakfast without spending a ton of time in the kitchen. I always feel good after eating it, and it never lasts long in my fridge.
Blueberry Cottage Cheese Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Meal Prep
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Blueberry Cottage Cheese Breakfast Bake is a high-protein, naturally sweetened breakfast that's perfect for meal prep or weekend brunch. Made with creamy cottage cheese, juicy blueberries, oats, and eggs, it bakes into a lightly sweet, fluffy casserole that's satisfying and wholesome. It's easy to make ahead, gluten-free, and delicious served warm or chilled.
Ingredients
- 1 cup cottage cheese (small curd preferred)
- 2 eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup rolled oats (gluten-free if needed)
- ½ tsp baking powder
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon chia seeds or ground flaxseed for extra fiber
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
- In a large bowl, whisk together cottage cheese, eggs, maple syrup, vanilla, cinnamon, and salt.
- Stir in oats and baking powder until combined.
- Gently fold in blueberries and optional seeds, if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes or until the center is set and edges are golden.
- Let cool slightly before slicing and serving. Enjoy warm or chilled!
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or enjoy cold on the go.
- For extra richness, add a splash of milk or a spoonful of nut butter on top.
- Try with other fruits like raspberries, strawberries, or diced apples.
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