Blueberry Cottage Cheese Breakfast Bake
This post may include affiliate links. Thank you for your support.
This blueberry cottage cheese breakfast bake tastes like cheesecake for breakfast! With 17g of protein, fewer than 250 calories and just one dish and a blender needed, it’s the ultimate easy, healthy breakfast.
I’ve been on such a cottage cheese kick lately because it’s just so versatile. From cottage cheese banana bread to cottage cheese pasta, it adds the perfect creamy texture and a big boost of protein to both sweet and savory recipes.
This blueberry cottage cheese breakfast bake reminds me a lot of baked oatmeal, just without the rolled oats. The texture is light and custardy, almost like cheesecake for breakfast. With 17g of protein and under 250 calories per serving, it’s the perfect balanced breakfast that I feel good about eating.
“Absolutely delicious! And so simple to make. My 4-year old said it’s “super duper yummy” (the equivalent of an Olivia chef kiss). It’s almost a cross between cheesecake and a pancake. I will definitely be making this again soon!”
Table of Contents
Why I Love This Breakfast Bake
- Simple ingredients: Made with less than 10 pantry staple ingredients you probably already have on hand.
- Quick to make: Just blend, pour and bake. Everything comes together in one dish and a blender for minimal cleanup.
- Healthy and satisfying: Each serving has 17g of protein and under 250 calories, so it’s a balanced way to start the day.
- Meal prep friendly: Bake once and enjoy all week for a quick grab-and-go breakfast.
- Perfect for brunch: It looks impressive enough to serve for the holidays but is easy enough for any morning.
Ingredients Needed
- cottage cheese – the star of the show! I recommend full-fat for the best creamy texture and flavor. My favorite brand is Good Culture. It has the perfect texture!
- eggs – helps bind everything together and give the breakfast bake structure.
- maple syrup – adds natural sweetness and moisture.
- oat flour – keeps it wholesome while giving the bake a soft, cake-like texture. Use store-bought or make homemade oat flour.
- blueberries – fresh or frozen both work. They add sweetness and juicy bursts in every bite.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions & Variations
- Cottage cheese: You can use low-fat cottage cheese if you prefer, though the texture will be slightly less creamy.
- Maple syrup: Honey or agave nectar also work, or use a sugar-free syrup to reduce the carbs.
- Blueberries: Try raspberries, strawberries or a mix of berries for a fun flavor twist.
- Add-ins: Mix in a sprinkle of lemon zest for brightness or a handful of chopped nuts for crunch.
How to Make Blueberry Cottage Cheese Breakfast Bake
Step 1: Add the cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt to a blender or food processor. Blend until smooth and creamy.
Step 2: Gently stir the blueberries into the blended mixture.
Step 3: Pour the batter into your prepared baking dish and scatter a few extra blueberries on top.
Step 4: Place in the oven and bake for about 35–40 minutes, or until the top is golden and the center is set.
Brittany’s Baking Tips!
- Use full-fat cottage cheese: It gives the bake the creamiest, most cheesecake-like texture.
- Blend until smooth: Make sure the batter is fully blended before folding in the blueberries so you don’t end up with curds of cottage cheese.
- Check for doneness: The bake should be golden on top and set in the center. A toothpick should come out mostly clean.
- Let it cool slightly: This helps the texture firm up and makes it easier to slice cleanly.
How to Store & Reheat
- Store: Let the bake cool completely, then cover and store in an airtight container in the refrigerator for up to 4–5 days.
- Freeze: Slice into portions, wrap each piece tightly, and store in a freezer-safe bag or container for up to 3 months.
- Reheat: Warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Frequently Asked Questions
Yes! This bake is great for meal prep. You can make it a day or two in advance and store it in the fridge. Just reheat individual slices when you’re ready to eat.
Definitely. You can use fresh or frozen blueberries. No need to thaw them first. Adding them frozen helps prevent the bake from getting soggy.
Yes! You can double it and bake in a 9×13-inch dish. The bake time may need to increase by 5–10 minutes.
This bake is delicious warm or chilled. For a balanced breakfast, pair it with a side of oven baked turkey bacon or turkey sausage and some scrambled egg whites for extra protein. You can also top it with Greek yogurt, a drizzle of maple syrup or extra blueberries for a touch of sweetness.
More Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Blueberry Cottage Cheese Breakfast Bake
Ingredients
- 1 ½ cups full-fat cottage cheese
- 3 large eggs
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla
- ½ cup (81 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blueberries, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray or line with parchment paper.
- In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
- Stir in the blueberries.
- Transfer batter to the prepared baking dish. Top with extra blueberries.
- Bake for 35–40 minutes, until the top is golden and the center is set. A toothpick should come out mostly clean.
- Portion and serve with a drizzle of maple syrup if desired.
Notes
- You can use fresh or frozen blueberries for this recipe. If using frozen, don’t thaw them first to avoid extra moisture.
- For the best creamy texture, stick with full-fat cottage cheese.
- This recipe can easily be doubled and baked in a 9×13-inch dish. Just extend the bake time slightly.
- How to store: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. To reheat, warm individual slices in the microwave for 30–60 seconds or in the oven at 350°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
While looking for recipes to support my intermittent fasting journey, and also appease my sweet tooth, I came across this, and it’s a keeper.
Such an easy recipe, pop everything in the blender and bake! I didn’t have quick cooking oats in the house so I subbed soy flour, which probably ups the protein a bit, and worked fine. Delicious, guilt free dessert. Thank you.
So glad you loved this recipe, Marie! Love that it fit into your routine and still satisfied your sweet tooth, and that soy flour worked well for you too. Thanks for making the recipe and for leaving a review.
Easy and very tasty. I blended everything in my food processor. I used frozen wild blueberries from the grocery store.
So glad you enjoyed this recipe, Debbie! Using wild blueberries sounds super tasty. Thanks for coming back to leave a review, I really appreciate it!
Have you ever tried using an immersion blender instead, I feel like it is a much easier clean up? Thanks
Yes, an immersion blender should work great for this! Just make sure everything is blended really smooth so the cottage cheese fully breaks down. Hope you enjoy it!
I made this for the second time this morning, and I enjoyed it both times, but much more this morning with a few changes that suited my tastes.
I love blueberries, especially with Cheerios, but not so much when baked into egg style dishes. So I left them out, and added about a quarter teaspoon of nutmeg for some additional warm spice.
Baked up beautifully, and tasted great
Thank you so much for sharing your skill and experience in cooking with us!
So glad you enjoyed this one, Rosemary! I love how you made it your own with the nutmeg and skipping the blueberries, that warm spice sounds perfect here. Thanks so much for making it and for coming back to share what worked for you!
This is the best breakfast ever! Being a teacher plus gluten free eating healthy is hard. This is so easy. I make on sunday and have it for a few days. Thank you so much for the recipe!
So glad this has been working so well for you, Missy! I love that it makes busy mornings easier and that you can prep it ahead for the week. Thanks so much for making the recipe and for coming back to leave a review.
This was delicious!!! I’m going to be making this on a regular basis. So good warm or cold with a scoop of vanilla yogurt on top – yum!!
This is exactly what I did too!
Do I have to use oat flour?
You can swap the oat flour if needed, but it will change the texture a bit. I’ve had others comment saying almond flour worked well for them, though I haven’t tested it myself. I’d love to hear how it goes if you try it!
So glad I made this last night! It was a perfect Sunday morning breakfast before church. I doubled it and baked it for an extra 15-20 min. Delicious and kid approved!
Woo!! That makes me happy to hear, Bailey. So glad you and your family enjoyed this recipe. Thanks for coming back to leave a review. 🙂
This is delicious warm or cold! Loved it so much I’m making it again (and I do not like cottage cheese but blended you don’t realize you’re eating it)!
Looking forward to trying this. Have just 1 question. The recipe says there are 4 servings, but the photo shows 9 slices. Please confirm that 1/4 of the recipe is 248 kcals. Thanks!
This is the only way I will eat cottage cheese! it is so good baked!
Yay! So glad you enjoyed the recipe, Erin. Thanks for coming back to leave a review. I really appreciate it. 🙂