This Blueberry Cottage Cheese Breakfast Bake is a wholesome, high-protein way to start the morning. It’s light, subtly sweet, and packed with fresh blueberries and creamy cottage cheese, making it perfect for a filling breakfast or a nutritious snack.
Why You’ll Love This Recipe
I love how easy it is to throw together this breakfast bake. It’s naturally sweetened, doesn’t require any fancy ingredients, and keeps me full for hours thanks to the protein from the cottage cheese and eggs. It’s also a great make-ahead option for busy mornings, and the juicy blueberries add a burst of flavor in every bite.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cottage cheese
- Eggs
- Maple syrup or honey
- Vanilla extract
- Rolled oats
- Baking powder
- Cinnamon
- Fresh or frozen blueberries
- A pinch of salt
Directions
- I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
- In a large mixing bowl, I whisk the eggs, cottage cheese, maple syrup, and vanilla extract until well combined.
- I stir in the oats, baking powder, cinnamon, and salt, mixing until everything is incorporated.
- I gently fold in the blueberries, being careful not to break them.
- I pour the mixture into the prepared baking dish and smooth the top.
- I bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- I let it cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes about 6 servings. The total time, including preparation and baking, is around 45 minutes—10 minutes for prep and 35 minutes to bake.
Variations
I sometimes swap the blueberries for raspberries or chopped apples, depending on what I have on hand. Adding a handful of chopped nuts or a sprinkle of shredded coconut on top before baking gives it a nice crunch. If I want a sweeter version, I’ll mix in a few dark chocolate chips or drizzle a little extra maple syrup on top before serving.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I pop a slice in the microwave for about 30–45 seconds. It also freezes well—I wrap individual slices and freeze them for up to 2 months, reheating in the microwave straight from frozen.
FAQs
How do I know when the breakfast bake is done?
I check the center to make sure it’s set and doesn’t jiggle. A toothpick inserted in the middle should come out mostly clean.
Can I use frozen blueberries?
Yes, I use frozen blueberries often. I don’t thaw them before adding; I just fold them in gently to prevent too much color bleeding.
Is this bake gluten-free?
If I use certified gluten-free oats, then yes, the recipe is gluten-free.
Can I make this dairy-free?
I haven’t tested it with dairy-free cottage cheese, but it might work. The texture and taste could be a bit different.
What can I serve with this?
I like to serve it with a dollop of Greek yogurt or a drizzle of nut butter for extra richness.
Conclusion
This Blueberry Cottage Cheese Breakfast Bake is a satisfying, protein-rich start to the day that feels indulgent but is actually good for me. I love its versatility and how simple it is to prepare, making it a staple in my breakfast rotation.
Blueberry Cottage Cheese Breakfast Bake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A wholesome, high-protein breakfast bake made with cottage cheese, eggs, oats, and fresh blueberries. Lightly sweetened and easy to prepare, it's perfect for a nutritious start to the day or a healthy snack.
Ingredients
- 1 cup cottage cheese
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, whisk together the eggs, cottage cheese, maple syrup (or honey), and vanilla extract.
- Stir in the oats, baking powder, cinnamon, and salt until fully combined.
- Gently fold in the blueberries without breaking them.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes until the center is set and the top is golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
- Use certified gluten-free oats to make the recipe gluten-free.
- Frozen blueberries work well; do not thaw before using.
- Add chopped nuts, shredded coconut, or chocolate chips for variations.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg
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