Description
Blueberry Cottage Cheese Breakfast Bake comes straight from my morning kitchen, ready to make your breakfast feel like a warm hug. Sweet blueberries and creamy cottage cheese blend perfectly for a simple, delightful start to your day.
Ingredients
Scale
Main Ingredients:
- 1 cup cottage cheese
- ½ cup blueberries (fresh or frozen)
- 2 large eggs
Supporting Ingredients:
- ¼ cup rolled oats
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
Seasoning and Leavening:
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Select a small 6-inch baking dish and coat the interior with 1 teaspoon unsalted butter or cooking spray.
- Combine 1 cup cottage cheese, 2 large eggs, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract in a medium mixing bowl. Whisk until ingredients are smoothly integrated.
- Add ¼ cup rolled oats, ½ teaspoon cinnamon, and ½ teaspoon baking powder to the wet mixture. Stir gently until dry ingredients are fully incorporated.
- Gently fold ½ cup blueberries into the batter. If using frozen berries, add them directly without thawing to prevent color bleeding.
- Transfer the entire mixture into the prepared baking dish. Spread the batter evenly using a silicone spatula to ensure uniform thickness.
- Slide the dish into the preheated oven. Bake for 32-35 minutes, checking that the top turns golden brown and a toothpick emerges clean from the center.
- Remove the baking dish and allow the breakfast bake to rest for 8-10 minutes. This helps the texture set and makes cutting easier.
- Slice into wedges and serve warm. Consider topping with a small dollop of Greek yogurt or a light drizzle of almond butter for extra richness.
Notes
- Let cottage cheese come to room temperature before mixing to ensure smooth, even blending with other ingredients.
- Gently fold blueberries into the batter to prevent them from breaking and bleeding color throughout the mixture.
- Use fresh blueberries when possible, but frozen work well if thawed and patted dry to prevent excess moisture.
- For a gluten-free version, swap regular flour with almond or oat flour, which adds a subtle nutty flavor to the breakfast bake.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 110 mg