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!
This looks amazing! Just wondering if it can be assembled the night before and then baked in the morning to avoid reheating for a crowd?
Thanks in advance!
Yes! You can assemble it the night before, cover it, and refrigerate it overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed. Hope you enjoy!
I wish I had discovered this recipe sooner! I’m a huge fan of all your baked oatmeal recipes and regularly meal prep them to take to work. But THIS! THIS is my new fave! I made this with almond flour because I had it on hand and wanted to use it up. It turned out fantastic! I love the custard-y flavour and texture. And everything can be made in the blender. Easy peasy. This will now be on repeat! P.S. the middle was a bit soft/mushy as some have noted but it didn’t affect the deliciousness
I was excited to make this for breakfast. I was getting tired of oatmeal or smoothies. I am lactose intolerant so I made it with lactose free cottage cheese, which is not full fat. I cooked it for 35 minutes and the toothpick came out clean. Unfortunately, it wasn’t completely cooked in the middle so I put it back in the oven for another 5 and then another 5 minutes. The end result was like the consistency of soggy French toast and it was almost burnt after being in the oven so long. However, the aroma in my house right now is amazing (aroma gets 5 stars!!) and I did eat a serving after microwaving it. Here’s hoping I don’t get sick!. Is there a video of you making it that I could watch or a photo of a slice showing what it looks like after it’s cooked? I would love to make it again but need to know what I’m doing wrong!
Hi! I’m so sorry it didn’t turn out as expected! It definitely shouldn’t have the texture of soggy French toast. The lactose-free cottage cheese shouldn’t have caused that. I do have a video on Instagram that shows the finished texture, so hopefully that’ll help for your next attempt. I hope you’ll give it another try!
This is outstanding!!! It tastes just like cheesecake 🙂 It was delicious out of the oven but I prefer it cold from the fridge.
I followed the recipe exactly, using frozen blueberries. This will be on repeat in my house.
I also love that you get to have such a big portion!
Yay! I’m so glad you loved it, Andrea. I agree, it’s especially delicious chilled from the fridge. Thanks so much for making it and sharing your review!
This looks so yummy! I can’t wait to try. I’ve done yogurt bakes before but never with cottage cheese! Do you think egg whites could work as a substitute for the eggs?
I haven’t tested it with egg whites, so I can’t say for sure, but I think it should work. Just keep in mind the texture may be a little less rich and creamy since the yolks add moisture and richness. If you try it, I’d love to hear how it turns out!
The texture is awful. Just mush.
Oh no! I’m sorry it didn’t turn out as expected. I’d love to help troubleshoot. Did you happen to make any substitutions? That might help me figure out what happened.
FINALLY! A cottage cheese bread/bake that’s easy, delicious AND it turned out wonderfully! Thank you. I will definitely be making this again.
Woo!! That makes me so happy to hear, Mary. I’m thrilled this one turned out so well for you. Thanks for making the recipe and for coming back to leave a review. It means the world to me!
absolutely delicious! and have a oat flour so I used almond and it was just as good
So glad you loved this recipe, Denise! I’m happy to hear almond flour worked well for you. Thanks for making it and for coming back to leave a review. I really appreciate it!
Love this recipe both simple and SO good. Thought I had also seen another great recipe with Greek yogurt, cherries and chocolate…but can’t find it now, Love your recipes…any chance you could send me the cholate/cherry /yogurt recipe? I would REALLY appreciate it!
So glad you enjoyed this recipe, Mary Jane! I’m pretty sure you’re thinking of my chocolate cherry cheesecake yogurt bowl. It has Greek yogurt, cherries and chocolate, so I think that’s the one!