Description
Warm Blueberry Cottage Cheese Breakfast Bake mornings start with pure comfort straight from the kitchen. Creamy cottage cheese and sweet blueberries create a delightful morning treat that makes breakfast feel special.
Ingredients
Scale
Main Ingredients:
- 1 cup cottage cheese
- 2 large eggs
- ½ cup fresh or frozen blueberries
Dry Ingredients:
- ½ cup oat flour
- ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon chia seeds
Liquid and Sweet Ingredients:
- ¼ cup honey
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ cup chopped nuts
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350°F and coat an 8×8-inch baking dish with nonstick spray, ensuring complete coverage for easy removal.
- Combine 1 cup cottage cheese, 2 large eggs, ¼ cup honey, 1 teaspoon vanilla extract, and ¼ cup milk in a large mixing bowl, whisking until the mixture becomes smooth and uniform.
- Sift ½ cup oat flour, ½ teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt into the wet ingredients, stirring gently until no dry clumps remain.
- Carefully incorporate ½ cup blueberries and ¼ cup chopped nuts into the batter, using a gentle folding motion to distribute evenly without crushing the berries.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula to create a consistent depth.
- Place the dish in the preheated oven and bake for 35 minutes, checking that the center appears set and the edges turn a light golden brown.
- Remove from the oven and allow the breakfast bake to cool for 5-7 minutes, which helps it firm up and makes slicing easier.
- Drizzle ¼ cup maple syrup over the top and serve warm, pairing with additional fresh fruit or a dollop of yogurt if desired.
Notes
- Blending the cottage cheese creates an ultra-smooth, creamy texture that feels more like a traditional custard breakfast dish.
- Frozen blueberries work perfectly if fresh are unavailable, but add them directly from frozen to prevent color bleeding into the batter.
- For a gluten-free version, swap oat flour with almond flour or a gluten-free blend to maintain the same tender consistency.
- Prepare this breakfast bake the night before and refrigerate, then bake in the morning for an easy, stress-free breakfast that feeds a crowd.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 434 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 93 mg