Short description

I love how this breakfast bake combines creamy cottage cheese, eggs, and juicy blueberries into a comforting, protein-packed dish that feels like dessert for breakfast.

Blueberry Cottage Cheese Breakfast Bake

Why You’ll Love This Recipe

I’m drawn to this recipe for several reasons: it’s high in protein thanks to cottage cheese and eggs, naturally sweetened with maple syrup or honey, and easily customizable. Whether I blend it for a smooth, custard‑like texture or whisk it for a chunkier feel, it’s consistently delicious and satisfying. It’s also perfect for make‑ahead meal prep—bake it once, and I enjoy it all week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese
2 eggs
1/4 cup maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup oat flour
1/4 tsp baking powder
1/2 cup fresh or frozen blueberries
Pinch of salt
Butter or oil, for greasing

directions

Preheat oven to 350°F (175°C) and lightly grease a small baking dish.
In a mixing bowl, whisk together cottage cheese, eggs, maple syrup (or honey), vanilla extract, and cinnamon until smooth.
Stir in oat flour, baking powder, and a pinch of salt until combined.
Gently fold in the blueberries.
Pour the mixture into the greased dish and spread evenly.
Bake for 30–35 minutes, until the center is set and the top is golden.
Let cool slightly before serving—enjoy warm or chilled.

Servings and timing

Servings: about 4
Prep time: approximately 10 minutes
Cook time: 30–35 minutes
Total time: roughly 40–45 minutes

Variations

I’ve tossed in chopped nuts or coconut flakes for added crunch.
To change up the fruit, I’ve swapped blueberries for raspberries, apples, or sliced strawberries.
For a dairy‑free alternative, I’ve tried plant‑based cottage cheese or yogurt.
Using certified gluten‑free oats keeps it gluten‑free.
Some versions blend the mixture for a smooth custard texture; others leave it chunkier.

storage/reheating

I store leftovers in an airtight container in the fridge for 3–5 days.
For longer storage, I freeze individual slices for up to 2 months—just thaw overnight in the fridge.
To reheat, I microwave for 20–60 seconds or warm in a 300–350°F oven for a few minutes.

FAQs

1. Can I use frozen blueberries?

Yes—I fold them into the batter frozen to avoid excess moisture.

2. What texture should I aim for—smooth or chunky?

Both work! Blending gives a custard‑like consistency; whisking keeps cottage cheese curds visible and gives a more rustic texture.

3. Can I make it ahead of time?

Absolutely. I bake it the night before, store it in the fridge, and reheat slices throughout the week.

4. Is it gluten-free?

Yes—just use certified gluten‑free oats or substitute with almond or coconut flour.

5. How do I know it’s done baking?

The top should be golden and the center set. A toothpick inserted should come out clean or with moist crumbs.

Conclusion

I love how versatile and forgiving this breakfast bake is—it’s high‑protein, naturally sweet, and feels indulgent yet wholesome. Whether I prepare it smooth or chunky, bake it fresh or meal‑prep it ahead, it always delivers flavor and satisfaction. I like swapping out the fruit or experimenting with different flours to suit my mood or pantry. It’s a recipe I come back to again and again.