Blueberry Cottage Cheese Breakfast Bake
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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
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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!
I made this for Easter morning just like the recipe stated and it was watery when I baked it and the whole thing fell flat. I had to throw it away. I think it needed more oat flour than the recipe called for. I followed the recipe to a tee.
So sorry this didn’t turn out for you, Jil! It definitely shouldn’t be watery or fall flat. If everything was measured correctly, it could be from excess moisture, sometimes frozen berries or a higher-moisture cottage cheese can affect the texture. I’d love to help troubleshoot this with you if you want to try it again!
I must have done something terribly wrong but mine was really liquidy too, before I even put the blueberries in. I used Dairyland full fat cottage cheese and it just didn’t turn out for me. I’m so sorry to give it such a low rating.
So sorry this didn’t turn out for you, Jo! I’m curious what might have happened since it shouldn’t be liquidy before baking. Did you make any changes to the recipe or measure anything differently? I’d love to help troubleshoot this with you.
Made this twice and making it again today. Super easy & delicious! We enjoy it cold.
Yay! That makes me so happy to hear. I’m glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it.
I added 3/4 cup of protein oats and eliminated the baking powder (only because I didn’t have any on hand). Yummy 😋 great consistency too.
This is my go to recipe now for an easy breakfast especially when entertaining friends and family.
So glad you enjoyed this recipe, Jeanette! I love that you were able to tweak it with protein oats and still get a great consistency. Thanks for trying the recipe and for coming back to leave a review. I really appreciate it!
This says it’s 4 servings but your photo shows it cut into 9. Which is correct?
The photo shows the bake cut into smaller squares for presentation, but the serving size is based on nutrition and portion calculations rather than how it’s sliced in the image. You can absolutely cut it however you like depending on how you plan to enjoy it.
The best healthy alternative for anyone that craves for sweets. My husband enjoys it as much as I do. Great for breakfast, snack, or dessert.
So glad you’re enjoying this recipe, Linda! Thanks for making the recipe and for coming back to leave a review. I really appreciate it!
It was too watery for me
I’m sorry it turned out watery for you, Aga. I’m curious if you used frozen berries or a different type of cottage cheese, since both can affect the texture. I’d love to help troubleshoot because it definitely shouldn’t come out watery.
I’ve made this every week since January. I’ve used oat flour, all purpose, eggs, egg beaters and my latest is to make a savory casserole. I’m baking this right now with mixed vegetables ropped with sliced cherry tomatoes. I’ve used broccoli cuts and crumble Morningstar sausage. Comes out great every time. I also keep the vanilla and maple syrup in the savory casserole while adding pepper.
Thanks so much. It’s my after workout protein snack! I’ve shared it many times.
Wow, that makes me so happy to hear, Cher! I love how creative you’ve gotten with this recipe and that savory version with veggies and sausage sounds so good. Thanks for making the recipe, sharing it with others, and for coming back to leave such a thoughtful comment, I really appreciate it.