Blueberry Cottage Cheese Breakfast Bake: A Protein-Packed Start to Your Day
High-protein breakfast bake with 20g protein per serving. Tastes like cheesecake, gluten-free, and perfect for meal prep. Beginner-friendly recipe ready in 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups low-fat cottage cheese
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- Optional: squeeze of lemon juice, cinnamon, or pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish or two 10-ounce ramekins.
- Add cottage cheese, eggs, maple syrup, and vanilla extract to a blender or food processor. Blend for 45-60 seconds until completely smooth and creamy with no visible curds.
- Pour the smooth mixture into prepared baking dish or divide evenly between ramekins.
- Sprinkle blueberries evenly over the top of the batter.
- Bake for 25-30 minutes until center is set and top is lightly golden. Add 3-5 extra minutes if using frozen blueberries.
- Remove from oven and let cool for 5-10 minutes. The bake will puff up while baking and deflate slightly as it cools, which is normal.
Notes
- Blending the cottage cheese mixture until completely smooth is crucial for avoiding a grainy texture.
- For creamier texture, use full-fat cottage cheese instead of low-fat.
- Do not overbake as centers can become dry. The bake should jiggle slightly in the center when done.
- Store leftovers in airtight container in refrigerator for up to 4 days. Can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 serving (half recipe)
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 190 mg