Blueberry Cottage Cheese Breakfast Bake
Description:
This fluffy blueberry cottage cheese bake is soft, creamy, and packed with juicy blueberries. It tastes like a cross between cheesecake and a breakfast casserole, making it a high-protein option for breakfast, brunch, or a light dessert.
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ cup oat flour (or blended oats)
- 1 tsp baking powder
- 1½ cups fresh blueberries
- Optional: lemon zest from 1 lemon
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8-inch baking dish.
- In a blender, combine cottage cheese, eggs, Greek yogurt, honey, and vanilla. Blend until smooth.
- Add oat flour and baking powder; blend briefly to combine.
- Fold in most of the blueberries, reserving a few for the top.
- Pour the mixture into the prepared baking dish and sprinkle the remaining blueberries on top.
- Bake for 35–40 minutes, or until golden and set in the center.
- Let cool for 10–15 minutes before slicing and serving.
Q&A
Q: Can I use frozen blueberries?
A: Yes. Use them straight from the freezer without thawing.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 4 days.
Q: Can I make it sweeter?
A: Add an extra tablespoon or two of honey or maple syrup.
Q: Is this high in protein?
A: Yes. Cottage cheese, eggs, and Greek yogurt provide a substantial protein boost.
Q: Can I add other berries?
A: Absolutely! Raspberries, blackberries, or mixed berries work well.