Blueberry Cottage Cheese Breakfast Bake
A protein-packed breakfast bake combining creamy cottage cheese with sweet blueberries for a nutritious and delicious morning meal.
Equipment
- 1 Blender or food processor
- 1 8x8 inch baking dish
- 1 Measuring cups and spoons
- 1 Mixing Bowl
- 1 Rubber spatula
Ingredients
- 2 cups Cottage cheese full-fat preferred
- 1.5 cups Fresh or frozen blueberries do not thaw if frozen
- 4 large Eggs room temperature
- 2 teaspoons Vanilla extract pure vanilla
- 1/4 cup Honey or maple syrup
- 1 cup Old-fashioned oats
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1 teaspoon Lemon zest optional
Instructions
- Preheat your oven to 350°F and grease your baking dish with butter or cooking spray.
- Add cottage cheese, eggs, vanilla, and sweetener to your blender and blend until completely smooth, about 60 seconds.
- Pour the cottage cheese mixture into a mixing bowl.
- Add oats, baking powder, cinnamon, salt, and lemon zest to the bowl and stir gently until combined.
- Fold in three-quarters of the blueberries, reserving some for topping.
- Pour the batter into your prepared baking dish and spread evenly.
- Scatter the remaining blueberries across the top of the batter.
- Bake for 35 to 40 minutes until the edges turn golden and the center sets but still jiggles slightly.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. This breakfast bake freezes well for up to 3 months. Reheat individual portions in the microwave for 60-90 seconds.