Difficulty
Easy
Prep time
10 minutes
Cooking time
35 minutes
Total time
45 minutes
Servings
6 servings
I created this breakfast bake on a lazy Sunday morning when I wanted something nutritious yet comforting for my family. With a container of cottage cheese nearing its expiration date and fresh blueberries from the farmers market, I decided to experiment with a protein-packed breakfast casserole. As the dish baked, the kitchen filled with the warm aroma of vanilla and berries, drawing everyone from their rooms. When I pulled it from the oven, the golden top and bursts of purple-blue berries looked so inviting. That first bite revealed a perfect balance not too sweet, creamy yet firm, with pockets of juicy blueberries that popped with flavor. My teenage son, typically skeptical of anything containing cottage cheese, asked for seconds! This breakfast bake has since become our weekend tradition, offering a nutritious start that keeps us satisfied through morning activities. I love that it provides lasting energy without the sugar crash of typical breakfast treats, and the leftovers reheat beautifully for busy weekday mornings.
Why You Will Love This Blueberry Cottage Cheese Breakfast Bake
- Protein-Packed Start: High protein content from cottage cheese and eggs keeps you full longer.
- Make-Ahead Magic: Prepare the night before and bake in the morning for effortless breakfast.
- Nutritionally Balanced: Combines protein, healthy fats, and antioxidant-rich berries.
- Family-Friendly: Appeals to both adults and children with its mild sweetness.
- Versatile Base: Easy to customize with different fruits, spices, or mix-ins.
- Simple Ingredients: Uses common items likely already in your kitchen.
- Meal Prep Wonder: Keeps well for days, perfect for busy morning reheating.
- Naturally Gluten-Free: Great for those avoiding gluten (with certified GF oats).
Ingredients
2 cups cottage cheese (4% milkfat recommended)
6 large eggs
¼ cup maple syrup (or honey)
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 cup rolled oats
¼ cup almond flour (or all-purpose flour)
1 teaspoon baking powder
¼ teaspoon salt
2 cups fresh blueberries, divided
Zest of 1 lemon
½ teaspoon ground cinnamon
¼ cup sliced almonds (optional)
Execution
Preheat and Prepare: Heat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
Mix Wet Ingredients: In a large bowl, combine cottage cheese, eggs, maple syrup, melted butter, vanilla extract, and almond extract if using. Whisk until well combined.
Add Dry Ingredients: Stir in the rolled oats, almond flour, baking powder, salt, lemon zest, and cinnamon until evenly mixed.
Fold in Berries: Gently fold in 1½ cups of the blueberries, reserving ½ cup for topping.
Transfer and Top: Pour the mixture into the prepared baking dish. Sprinkle the remaining blueberries and sliced almonds (if using) over the top.
Bake: Place in the preheated oven and bake for 35-40 minutes, until the center is set and the top is golden brown.
Cool Slightly: Allow to cool for 10 minutes before serving. This helps the breakfast bake set up for easier cutting.
Serve: Cut into squares and serve warm. If desired, top with a dollop of yogurt or a drizzle of additional maple syrup.
Additional tips
- Cottage Cheese Texture: If you prefer a smoother consistency, blend the cottage cheese briefly before adding the other ingredients.
- Berry Variations: Fresh or frozen blueberries work equally well. If using frozen, there’s no need to thaw first.
- Make-Ahead Option: Prepare the mixture the night before, refrigerate in the baking dish, and bake in the morning. You may need to add 5-10 minutes to the baking time.
- Storage Solution: Leftovers keep well in the refrigerator for up to 4 days. Cover tightly with plastic wrap or transfer to an airtight container.
- Reheating Method: Warm individual portions in the microwave for 30-60 seconds or in a 300°F oven for 10 minutes.
- Freezer-Friendly: Cut cooled breakfast bake into portions and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Sweetness Level: Adjust the maple syrup amount to your taste preference. The blueberries add natural sweetness as well.
- Flour Substitutions: All-purpose flour, whole wheat flour, or coconut flour can replace almond flour. If using coconut flour, reduce to 2 tablespoons as it’s more absorbent.
FAQ
1. Can I use low-fat cottage cheese?
Yes, though the breakfast bake will be slightly less creamy. Full-fat cottage cheese (4%) gives the best texture and flavor.
2. How can I tell when the breakfast bake is done?
The center should be set and not jiggly, and a knife inserted in the middle should come out mostly clean (a few moist crumbs are fine). The top will be golden brown.
3. Can I substitute different fruits?
Absolutely! Try raspberries, chopped strawberries, diced peaches, or apples. For firmer fruits like apples, consider sautéing them briefly before adding to the mixture.
4. Is this breakfast bake very sweet?
No, it’s mildly sweet, making it appropriate for breakfast. If you prefer a sweeter taste, increase the maple syrup to ⅓ cup or serve with additional syrup.
5. Can I make this dairy-free?
This recipe relies heavily on cottage cheese for structure and protein. While you could experiment with silken tofu as a substitute, it would significantly change the recipe’s character.
6. How much protein is in each serving?
Each serving contains approximately 15-20 grams of protein, depending on the exact cottage cheese and egg sizes used.
7. Can I add other mix-ins?
Yes! Try chopped nuts, shredded coconut, a tablespoon of chia seeds, or even chocolate chips for a more indulgent version.
8. Do I need to refrigerate leftovers?
Yes, due to the egg and dairy content, refrigerate leftovers promptly and consume within 4 days.
9. Can I double this recipe?
Yes, double all ingredients and use a 9×13-inch baking dish. Increase baking time by about 10-15 minutes, checking for doneness.
Make sure to snag the full recipe card below with all the measurements and steps. Blueberry Cottage Cheese Breakfast Bake is set to dazzle your plate!
Blueberry Cottage Cheese Breakfast Bake
Equipment
- 9×9-inch Baking Dish
- Mixing Bowl
- Whisk
Ingredients
Breakfast Bake
- 2 cups cottage cheese 4% milkfat recommended
- 6 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup butter melted, or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 cup rolled oats
- 1/4 cup almond flour or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries divided
- 1 lemon zest from 1 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 cup sliced almonds optional
Instructions
- Heat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- In a large bowl, combine cottage cheese, eggs, maple syrup, melted butter, vanilla extract, and almond extract if using. Whisk until well combined.
- Stir in the rolled oats, almond flour, baking powder, salt, lemon zest, and cinnamon until evenly mixed.
- Gently fold in 1½ cups of the blueberries, reserving ½ cup for topping.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining blueberries and sliced almonds (if using) over the top.
- Place in the preheated oven and bake for 35-40 minutes, until the center is set and the top is golden brown.
- Allow to cool for 10 minutes before serving. This helps the breakfast bake set up for easier cutting.
- Cut into squares and serve warm. If desired, top with a dollop of yogurt or a drizzle of additional maple syrup.