Blueberry Cottage Cheese Breakfast Bake
A protein-packed breakfast bake with cottage cheese, blueberries, and oats—easy to prep and perfect for busy mornings.
Ingredients
- 1 cup cottage cheese full-fat or low-fat
- 2 large eggs
- ¼ cup milk any type, including plant-based
- ¼ cup maple syrup or honey adjust for sweetness
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old-fashioned rolled oats
- ½ teaspoon baking powder
- 1 cup fresh or frozen blueberries do not thaw if using frozen
Optional Toppings:
- Extra fresh blueberries
- A light dusting of powdered sugar
- Drizzle of maple syrup or honey
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or pie dish with cooking spray or butter.
Mix Wet Ingredients
- In a large mixing bowl, whisk together cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, cinnamon, and salt until smooth and creamy.
Add Dry Ingredients
- Stir in the rolled oats and baking powder until just combined.
Fold in Blueberries
- Gently fold in the blueberries, reserving a few to scatter on top before baking.
Bake
- Pour the mixture into the prepared baking dish. Top with reserved blueberries. Bake for 30–35 minutes, or until the center is set and the top turns lightly golden.
Cool & Serve
- Let cool for 5–10 minutes before slicing. Serve warm, with additional toppings if desired.