Blueberry Cottage Cheese Breakfast Bake
A Blueberry Cottage Cheese Breakfast Bake, protein-packed, gluten-free breakfast casserole with creamy cottage cheese, juicy blueberries, and a hint of lemon, perfect for weekend brunches or meal prep.
Equipment
- 9x9-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.
Notes
For a smoother texture, blend cottage cheese before mixing. Fresh or frozen blueberries work; no need to thaw frozen. Prepare the night before and refrigerate for morning baking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust maple syrup for sweetness preference.