As one of my Fast Protein Breakfast Ideas, I made a Blueberry Cottage Cheese Breakfast Bake that blends cottage cheese, sweet blueberries and a hint of vanilla into a high protein make ahead dish for busy mornings.
Ive been making Blueberry Cottage Cheese Breakfast Bake on mornings when I want something filling but not fussy. It features small curd cottage cheese and bright blueberries in a dish that feels both grown up and a little playful, and somehow it keeps me going till lunch.
It neatly fits into Fast Protein Breakfast Ideas while still reading like Breakfast Casserole Easy Healthy for weekend brunches. I love that the flavor surprises you, theres a tang then a burst of sweet, and you find yourself reaching for another bite even if you swore you wouldnt.
Try it, you might be hooked.
Ingredients
- High in protein and calcium, creamy, keeps you full, kinda tangy, good for muscles.
- Protein rich, adds structure and moisture, yolks add richness, tastes a bit eggy sometimes.
- Provide fiber and slow carbs, help texture and thickness, oats can be bland.
- Sweet and tart bursts, antioxidant rich, low calorie, they pop and stain fingers.
- Natural sweetener, adds caramel notes, simple sugars give quick energy, be careful.
- Optional for brightness and warmth, tiny calories but big flavor, dont skip it.
Ingredient Quantities
- 2 cups small curd cottage cheese, about 16 oz
- 4 large eggs
- 1/2 cup rolled oats
- 1/3 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup milk, any kind
- 2 tablespoons melted butter or neutral oil
- 1 cup fresh or frozen blueberries
- 1/2 teaspoon ground cinnamon and zest of 1 lemon, both optional but nice
How to Make this
1. Preheat oven to 350 F (175 C) and grease an 8×8 or 9 inch baking dish, or line it with parchment for easy removal.
2. In a blender or food processor combine 2 cups small curd cottage cheese, 4 large eggs, 1/2 cup rolled oats, 1/3 cup pure maple syrup or honey, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 1/2 cup milk and 2 tablespoons melted butter or neutral oil; blend until mostly smooth for a custardy texture or pulse briefly if you want visible curds.
3. Stir in 1/2 teaspoon ground cinnamon and the zest of 1 lemon if using, mix just to distribute the flavors.
4. If using frozen blueberries toss them with about a tablespoon of oats or flour so they don’t sink; if fresh, just pat dry. Gently fold 1 cup blueberries into the batter, saving a few for the top.
5. Pour the batter into the prepared dish, smooth the top, then scatter the reserved blueberries and a light sprinkle of oats or cinnamon over the surface for a little texture.
6. Bake in the center of the oven for 30 to 40 minutes, until the edges are set and the center is mostly firm and lightly golden; a toothpick should come out mostly clean.
7. Let the bake rest in the pan for about 10 minutes before slicing, this helps it finish setting so it wont fall apart.
8. Serve warm or at room temperature with extra maple syrup, a dollop of yogurt, or more fresh berries.
9. Store leftovers covered in the fridge up to 4 days, or freeze individual slices up to 2 months; reheat in the oven or microwave.
10. Quick tips: use the blender for a smooth, ricotta like texture, dont overblend if you want curds; dont overbake or it will dry out; frozen berries can color the batter so fold them in gently.
Equipment Needed
1. Oven (preheat to 350 F / 175 C)
2. 8×8 or 9 inch baking dish (or parchment to line it)
3. Blender or food processor
4. Measuring cups and measuring spoons
5. Liquid measuring cup (for milk and syrup)
6. Rubber spatula and wooden spoon
7. Medium bowl (for tossing berries or mixing additions)
8. Microplane zester and a toothpick or cake tester for doneness
FAQ
Blueberry Cottage Cheese Breakfast Bake Recipe Substitutions and Variations
- Cottage cheese: swap with plain Greek yogurt or ricotta, about 1 cup for 1 cup. For a dairy free option use silken tofu blended smooth, same amount. Texture will change a bit but flavor stays bright.
- Eggs: make flax or chia eggs for each egg mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water, let sit 5 minutes. Works great for binding, though the bake will be a touch denser.
- Rolled oats: replace with equal cup measure of oat flour or use quick oats if thats what you have. If you use almond flour use a little less and add an extra binder like a spoon of yogurt or a flax egg.
- Maple syrup or honey: use agave nectar, date syrup or light brown sugar at a 1 to 1 swap. If using granulated sugar you might need a splash more milk to keep the batter moist.
Pro Tips
– Use the blender time to control texture: blend 45–60 seconds for a smooth, ricotta like custard, or pulse just a few times if you want visible curds. Dont overblend or the batter gets too thin and the bake can turn gummy. Also use room temp eggs, they mix better and give a slightly lighter rise.
– Let the batter rest 10–15 minutes before pouring it into the dish so the oats can hydrate, that helps prevent a soggy center and gives a more custardy crumb. If you love chew, use quick oats or shorten the rest time.
– Handle the berries gently: toss frozen berries with about a tablespoon of oats or flour so they wont sink or bleed, fold them in slowly and save a few for the top. If some juice already colored the batter, accept a marbled look — it still tastes great.
– Pull it out when the edges are set and the center still has a small jiggle, it will finish firming as it cools. Let it rest 10–15 minutes before slicing so it doesnt fall apart. For leftovers, wrap slices in parchment before freezing and reheat in a toaster oven or regular oven to keep texture, microwaves tend to make it rubbery.
Blueberry Cottage Cheese Breakfast Bake Recipe
As one of my Fast Protein Breakfast Ideas, I made a Blueberry Cottage Cheese Breakfast Bake that blends cottage cheese, sweet blueberries and a hint of vanilla into a high protein make ahead dish for busy mornings.
8
servings
182
kcal
Equipment: 1. Oven (preheat to 350 F / 175 C)
2. 8×8 or 9 inch baking dish (or parchment to line it)
3. Blender or food processor
4. Measuring cups and measuring spoons
5. Liquid measuring cup (for milk and syrup)
6. Rubber spatula and wooden spoon
7. Medium bowl (for tossing berries or mixing additions)
8. Microplane zester and a toothpick or cake tester for doneness
Ingredients
2 cups small curd cottage cheese, about 16 oz
4 large eggs
1/2 cup rolled oats
1/3 cup pure maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup milk, any kind
2 tablespoons melted butter or neutral oil
1 cup fresh or frozen blueberries
1/2 teaspoon ground cinnamon and zest of 1 lemon, both optional but nice
Directions
- Preheat oven to 350 F (175 C) and grease an 8×8 or 9 inch baking dish, or line it with parchment for easy removal.
- In a blender or food processor combine 2 cups small curd cottage cheese, 4 large eggs, 1/2 cup rolled oats, 1/3 cup pure maple syrup or honey, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 1/2 cup milk and 2 tablespoons melted butter or neutral oil; blend until mostly smooth for a custardy texture or pulse briefly if you want visible curds.
- Stir in 1/2 teaspoon ground cinnamon and the zest of 1 lemon if using, mix just to distribute the flavors.
- If using frozen blueberries toss them with about a tablespoon of oats or flour so they don’t sink; if fresh, just pat dry. Gently fold 1 cup blueberries into the batter, saving a few for the top.
- Pour the batter into the prepared dish, smooth the top, then scatter the reserved blueberries and a light sprinkle of oats or cinnamon over the surface for a little texture.
- Bake in the center of the oven for 30 to 40 minutes, until the edges are set and the center is mostly firm and lightly golden; a toothpick should come out mostly clean.
- Let the bake rest in the pan for about 10 minutes before slicing, this helps it finish setting so it wont fall apart.
- Serve warm or at room temperature with extra maple syrup, a dollop of yogurt, or more fresh berries.
- Store leftovers covered in the fridge up to 4 days, or freeze individual slices up to 2 months; reheat in the oven or microwave.
- Quick tips: use the blender for a smooth, ricotta like texture, dont overblend if you want curds; dont overbake or it will dry out; frozen berries can color the batter so fold them in gently.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 134g
- Total number of serves: 8
- Calories: 182kcal
- Fat: 7g
- Saturated Fat: 3.25g
- Trans Fat: 0.08g
- Polyunsaturated: 0.4g
- Monounsaturated: 1.5g
- Cholesterol: 106mg
- Sodium: 204mg
- Potassium: 141mg
- Carbohydrates: 18.1g
- Fiber: 1g
- Sugar: 12.1g
- Protein: 11.3g
- Vitamin A: 131IU
- Vitamin C: 2.4mg
- Calcium: 54mg
- Iron: 0.45mg
