Blueberry Cottage Cheese Breakfast Bake
This blueberry cottage cheese breakfast bake is an easy, high-protein breakfast made with just one dish and a blender. It’s under 250 calories, packs 17g of protein per serving and comes together with fewer than 10 ingredients. Perfect for meal prep or busy mornings!
Servings: 4
Equipment
Ingredients
- 1 ½ cups full-fat cottage cheese
- 3 large eggs
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 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 8x8-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 9x13-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
Serving: 1/4 recipe | Calories: 248kcal | Carbohydrates: 32g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 528mg | Potassium: 167mg | Fiber: 2g | Sugar: 20g