Description
A high-protein blueberry cottage cheese bake that tastes like dessert but keeps you full until lunch. Perfect for busy mornings, this one-bowl recipe uses simple ingredients and comes together quickly.
Ingredients
2 cups full-fat cottage cheese
4 large eggs
1/2 cup rolled oats (gluten-free if needed)
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract
2 tablespoons maple syrup or honey
1/2 teaspoon cinnamo
1/8 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish
- In a large bowl, whisk the eggs thoroughly
- Add the cottage cheese, oats, vanilla, maple syrup, cinnamon, and salt. Mix until combined
- Gently fold in the blueberries. Reserve a few for the top
- Pour the batter into the prepared dish. Scatter the remaining blueberries on top
- Bake for 25-30 minutes. The center should be set and edges golden brow
- Let it cool for 5 minutes before serving
Notes
Do not overmix the batter to avoid tough texture.
Use full-fat cottage cheese for creamy results; low-fat makes it watery.
If using frozen blueberries, do not thaw first to prevent sogginess.
Let the bake rest before cutting to allow structure to set.
Line dish with parchment paper for easy cleanup.
Store leftovers in refrigerator for up to 4 days; reheat in microwave 30 seconds or oven at 350°F for 10 minutes.
Freeze individual portions wrapped tightly for up to 3 months; thaw overnight before reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of dish)
- Calories: 215 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 105 mg
Keywords: high protein, blueberry, cottage cheese, breakfast bake, healthy breakfast