Blueberry Cottage Cheese Breakfast Bake

A delightful and nutritious breakfast dish blending protein-rich cottage cheese and juicy blueberries, perfect for energizing your morning.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 9 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Main ingredients

2 cups cottage cheese Use full-fat for a richer taste or low-fat for a lighter option.
1 cup blueberries (fresh or frozen) Fresh blueberries are preferred, but frozen will work as well.
4 large eggs Organic or free-range for better flavor.
1/2 cup oats Rolled oats work best for this recipe.
1/4 cup honey or maple syrup Adjust based on your preference.
1 teaspoon vanilla extract Opt for pure vanilla extract for best flavor.
1 teaspoon baking powder Key for achieving a lovely rise.
1/2 teaspoon cinnamon Adjust to taste.
1/4 teaspoon salt Enhances the flavors.

Preparation

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine 2 cups of cottage cheese, 4 large eggs, 1/2 cup of oats, 1/4 cup of honey or maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix until well combined.
Gently fold in 1 cup of blueberries without breaking them.
Pour the mixture into a greased 8x8 baking dish, spreading it evenly.

Baking

Bake for 30-35 minutes, until the center is set and the top is lightly golden brown.
Cool for a few minutes before slicing into squares. Serve warm or at room temperature.

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days and can be frozen for up to 2 months.