Blueberry Cottage Cheese Breakfast Bake
Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: About 55 minutes
Ingredients
- 2 cups cottage cheese (full-fat or low-fat)
- 2 cups fresh blueberries (or frozen, do not thaw)
- 3 large eggs
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup granulated sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
- 2 tablespoons melted butter or coconut oil
- Extra blueberries for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish.
- In a large bowl, whisk together eggs, cottage cheese, vanilla, sugar, and melted butter.
- Stir in flour, oats, baking powder, cinnamon, and salt until combined.
- Gently fold in the blueberries.
- Pour batter into the prepared baking dish.
- Sprinkle additional blueberries on top if desired.
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes before slicing.
- Serve warm or chilled.
Nutrition Information (Approximate Per Serving)
- Calories: 190
- Protein: 11 g
- Carbohydrates: 19 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 9 g
- Sodium: 290 mg
- Calcium: 12% Daily Value
Nutrition will vary depending on the brand of cottage cheese and sweetener used.
Health Benefits
- High in protein from cottage cheese and eggs.
- Rich in antioxidants from blueberries.
- Good source of calcium.
- Can be made with less sugar for a healthier breakfast.
- Great for meal prep.
Variations
- Add lemon zest for a brighter flavor.
- Mix in raspberries or strawberries.
- Sprinkle chopped pecans or walnuts on top.
- Use almond flour for a lower-carb version (texture will differ).
- Add chia or flaxseed for extra fiber.
Storage
- Refrigerate in an airtight container for up to 4 days.
- Freeze individual portions for up to 2 months.
- Reheat in the microwave for 30–60 seconds.
Frequently Asked Questions
Q: Can I use frozen blueberries?
Yes. Add them frozen; do not thaw to reduce excess moisture.
Q: Can I make it ahead?
Yes. Assemble the night before, refrigerate, and bake in the morning.
Q: Can I use Greek yogurt instead of cottage cheese?
Yes, although the texture will be smoother and slightly tangier.
Q: Is it gluten-free?
Not as written. Substitute a gluten-free flour blend and certified gluten-free oats.
Q: Can I reduce the sugar?
Yes. The blueberries provide natural sweetness, so you can reduce or omit the added sugar if preferred.
Q: Why is my bake watery?
Some cottage cheeses contain more liquid. Drain excess liquid before mixing, and if using frozen berries, don’t thaw them first.
Q: Can I make muffins instead?
Yes. Divide into a greased muffin tin and bake at 350°F (175°C) for about 20–25 minutes.
Q: Is it good cold?
Yes. Many people enjoy it chilled as a grab-and-go breakfast or snack.
Serving Suggestions
- Drizzle with honey or maple syrup.
- Top with Greek yogurt.
- Dust with powdered sugar for a brunch treat.
- Serve with fresh fruit.
- Pair with coffee or tea.
