Blueberry Cottage Cheese Breakfast Bake
A protein-packed breakfast bake combining creamy cottage cheese, oats, eggs, and juicy blueberries for a wholesome morning treat.
Equipment
- Mixing Bowl
- Whisk
- baking dish / casserole pan
- Spatula
Ingredients
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
- ¼ cup milk any kind
- ¼ cup maple syrup or honey adjust sweetness
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup rolled oats (old-fashioned)
- ½ tsp baking powder
- 1 cup fresh or frozen blueberries if frozen, no need to thaw
Instructions
- Preheat the oven to 350 °F (≈175 °C). Grease an 8×8-inch (or similar) baking dish.
- In a large bowl, whisk together cottage cheese, eggs, milk, maple syrup (or honey), vanilla extract, cinnamon, and salt until fairly smooth.
- Stir in the oats and baking powder until combined.
- Gently fold in the blueberries, reserving a few for topping if desired.
- Pour the mixture into the prepared baking dish and smooth the top. Scatter reserved blueberries on top.
- Bake for 35-40 minutes or until the center is set and edges are lightly golden.
- Allow to cool slightly for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
You can swap blueberries for other berries, or stir in nuts. Use gluten-free oats for a GF version. Leftovers store in refrigerator up to 3–4 days. Reheat gently. Some sources call for the same basic ingredients (cottage cheese, eggs, oats, blueberries) in similar proportions. :contentReference[oaicite:0]{index=0}