Blueberry Cottage Cheese Breakfast Bake
This blueberry cottage cheese breakfast bake is a high-protein, low-carb, naturally sweet breakfast that’s perfect for meal prep or weekend brunch. Easy to make, customizable, and absolutely delicious—enjoy it warm or cold!
Ingredients
- 1 cup cottage cheese (regular or low-fat).
- 2 large eggs.
- 1 cup blueberries (fresh or frozen)
- ½ cup rolled oats or swap for ¼ cup almond flour to keep it low-carb and grain-free.
- 1 tsp baking powder.
- 1 tsp vanilla extract.
- 1-2 tsp maple syrup or honey (optional)
- Pinch of salt.
- Butter or spray oil to grease the baking dish.
Instructions
- -Preheat oven to 180°C (350°F).-Grease a small baking dish with butter or non-stick spray.-In a large bowl, whisk together cottage cheese, eggs, vanilla extract, and maple syrup.-Stir in oats or almond flour, baking powder, and a pinch of salt.-Gently fold in the blueberries.-Pour the batter into the baking dish and spread evenly.-Bake for 30–35 minutes until golden and set in the center.-Let it cool slightly before slicing and serving.
Notes
- Make it low-carb: Swap rolled oats for almond flour or a mix of almond and flaxseed meal.
- Dairy-free option: Use plant-based cottage cheese and non-dairy yogurt as substitutes.
- Fruit variations: Try raspberries, sliced bananas, or strawberries instead of (or alongside) blueberries.
- Storage: Keeps well in the fridge for up to 5 days. You can also freeze individual portions for up to 2 months.
- Reheating: Reheat slices in the microwave for 30–45 seconds or in the oven at 325°F (160°C) for 10 minutes.
- Serving suggestion: Top with Greek yogurt, a drizzle of honey, or fresh berries for a complete breakfast.
- Sweetness tip: If you like it sweeter, add an extra tablespoon of maple syrup or a sprinkle of coconut sugar on top before baking.