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blueberry cottage cheese breakfast bake - featured image

Blueberry Cottage Cheese Breakfast Bake

  • Author: Rachel Summers
  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x

Description

This easy blueberry cottage cheese breakfast bake is a protein-packed, make-ahead breakfast perfect for busy mornings. Creamy cottage cheese, juicy blueberries, and wholesome oats come together for a nourishing, crowd-pleasing meal.

Ingredients

Scale
  • 1 cup (240g) cottage cheese (full-fat or low-fat, small curd preferred)
  • 3 large eggs (room temperature)
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (150g) blueberries (fresh or frozen)
  • 1/2 cup (120ml) milk (any kind: whole, skim, almond, or oat)
  • 1/4 cup (60ml) maple syrup or honey
  • 1 teaspoon (5ml) vanilla extract
  • Zest from 1 lemon (optional)
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon (1g) salt
  • 1/2 teaspoon (2g) cinnamon (optional)
  • Nonstick spray or butter (for greasing baking dish)
  • Topping (optional):
  • 1/4 cup (40g) extra blueberries
  • 1/4 cup (30g) chopped nuts (almonds or pecans, optional)
  • 1 tablespoon (12g) turbinado sugar (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch (20x20cm) baking dish with butter or nonstick spray.
  2. In a blender or food processor, combine cottage cheese and milk. Blend for 30-45 seconds until completely smooth and creamy. Scrape down sides as needed.
  3. In a large bowl, whisk together the blended cottage cheese mixture, eggs, maple syrup or honey, and vanilla extract. Add lemon zest if using.
  4. Sprinkle in rolled oats, baking powder, salt, and cinnamon (if using). Stir until just combined; do not overmix.
  5. Gently fold in blueberries (add frozen berries straight from freezer if using).
  6. Pour mixture into prepared baking dish. Sprinkle with extra blueberries, nuts, and turbinado sugar if desired.
  7. Bake in the center of the oven for 35-40 minutes, until golden at the edges and just set in the center. The top should spring back lightly when pressed.
  8. Let cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Notes

Blend cottage cheese thoroughly for a creamy, cheesecake-like texture. Do not overmix oats to avoid a gummy bake. Both fresh and frozen blueberries work; frozen berries may turn the bake purple. Let cool before slicing for best results. Can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of the pan
  • Calories: 180
  • Sugar: 9
  • Sodium: 220
  • Fat: 4
  • Saturated Fat: 1.5
  • Carbohydrates: 26
  • Fiber: 3
  • Protein: 9

Keywords: blueberry cottage cheese breakfast bake, protein breakfast, make-ahead breakfast, healthy breakfast, meal prep, gluten-free breakfast, easy breakfast bake, oats, blueberries, cottage cheese

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Find it online: https://theyumtaste.com/blueberry-cottage-cheese-breakfast-bake-easy-recipe-for-busy-mornings/