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!
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
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Preheat oven to 350°F. Grease an 8×8-inch baking dish with cooking spray or line with parchment paper.
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In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
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Stir in the blueberries.
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Transfer batter to the prepared baking dish. Top with extra blueberries.
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Bake for 35–40 minutes, until the top is golden and the center is set. A toothpick should come out mostly clean.
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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
