Blueberry Cottage Cheese Breakfast Bake
This blueberry cottage cheese breakfast bake is a high-protein breakfast made with fewer than 10 ingredients, perfect for meal prep.
Equipment
- blender
Ingredients
- 1 ½ cups full-fat cottage cheese
- 3 large eggs
- ⅓ cups pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup oat flour (81 grams)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup blueberries plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking dish with cooking spray or line with parchment paper.
- In a blender or food processor, combine cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
- Stir in the blueberries.
- Transfer batter to the prepared baking dish. Top with extra blueberries.
- Bake for 35–40 minutes, until the top is golden and the center is set. A toothpick should come out mostly clean.
- 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 9x13-inch dish. Just extend the bake time slightly. 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: 1recipeCalories: 248kcalCarbohydrates: 32gProtein: 17gFat: 7gSaturated Fat: 1gCholesterol: 11mgSodium: 528mgPotassium: 167mgFiber: 2gSugar: 20g
Tried this recipe?Let us know how it was!