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 can’t wait to cook it I’m going shopping now to buy some of the ingredients
Thankyou 😘
Yay! You’ll definitely have to come back and let me know how it turns out if you make it. 🙂
My husband has celiac disease.
I have a sensitivity to blueberries.
Is there a gf flour i can use? How would substituting strawberries for blueberries change the ratios for the recipes?
Thank you for any response ♡
Hi Bridget – oat flour is gluten-free, you just want to make sure you grab one that says “gluten-free” to ensure it’s not contaminated. And yes, you can swap the blueberries with another berry of choice. Let me know how this one turns out if you end up making it!
I used oat flour. so I could use almond flour?
Hi Tula – I haven’t tried it, but another reader said she used almond flour and it turned out well! Let me know if you end up trying it.
I am loving all of your recipes and can’t wait to see more!
Yay! That makes me so happy to hear! 🙂
Hi. could I use low fat cottage cheese? I have it on hand.
I bet it would work, but it might have a slightly different texture. Full-fat adds the best creaminess! Let me know if you end up trying it and how it turns out.
This is so easy to prepare! I used a frozen triple berry blend (blackberries,raspberries,blueberries)..it turned out so delicious! I will be making it again and serving it as a high protein evening snack ..
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 appreciate it!
dust blueberries in baking soda before adding. if you don’t they will sink.
Hi Vicky – Good tip! Thanks for sharing!
My husband and I are keto so I am going to try this today with almond flour and raspberries, I don’t have blueberries today and don’t want to go to town. 🙂 I hope it works! It looks like it could be a good dessert to, maybe warmed a little, topped with sugarfree ice cream from my Ninja Creami and some homemade whipped cream! Fingers crossed! looks delicious and love the protein, always good for ladies to get lots every day!
Someone else commented saying she used almond flour and it turned out great. Let me know what you think if you end up making this recipe! 🙂
This sounds pretty good. I think my family would dig it. Can I use any type of berry or specifically blueberries?
You can use any type of berry! Let me know how this recipe turns out for you if you end up making it!
Dear Brittany, It’s my pleasure to be here for the first time. I started loving your touches on meals, and will try to make them soon.
Thank you once again,
Alomary
I’m glad you’re here!! I hope you enjoy the recipes. 🙂