Cottage Cheese Breakfast Bake: A Protein-Packed Morning
This protein-rich cottage cheese breakfast bake is a tender, custard-like dish with bursts of sweet blueberries. Easy to prepare and bake ahead, it makes weekday mornings more satisfying and rewarding.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups full-fat cottage cheese
3 large eggs
⅓ cup pure maple syrup
1 teaspoon vanilla extract
½ cup oat flour (81g)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup blueberries (plus extra for topping)
Instructions
Preheat your oven to 350°F (175°C)
Grease an 8×8-inch baking dish with butter or neutral oil
Combine the cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon, and salt in a blender
Blend the mixture on high speed for 45-60 seconds until completely smooth and creamy
Pour the smooth batter into a medium mixing bowl
Gently fold in one cup of blueberries using a spatula
Transfer the batter to your prepared baking dish
Scatter additional blueberries on top
Bake for 40 minutes or until golden and set
Notes
Use fresh or frozen blueberries.
Make your own oat flour by grinding rolled oats in a food processor.
This bake is best served slightly warm with a drizzle of maple syrup or a dollop of Greek yogurt for extra tang.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg