Blueberry Cottage Cheese Breakfast Bake Recipe
This Blueberry Cottage Cheese Breakfast Bake is the perfect choice if you’re looking for a quick and healthy breakfast that is both satisfying and nutritious. It is gluten free, creamy, slightly sweet, and packed with protein to keep you full all morning.
Yield : 6
Calories: 180 kcal
Ingredients
- 1 cup cottage cheese
- 1/2 cup rolled oats gluten-free if needed
- 4 large eggs
- 1/4 cup maple syrup or honey
- 1 cup fresh or frozen blueberries
- 1/2 tsp ground cinnamon or cardamom optional
- 1 tsp vanilla extract optional
- 1 tsp lemon zest
- Pinch of salt
Equipment
Instructions
- Prepare the Filling Slowly cook the onions in a skillet over medium heat for about 10 mins.
- Blend the IngredientsIn a blender or food processor, add the wet ingredients first: cottage cheese, eggs, honey, and vanilla extract. Then add the dry ingredients: oats, salt, lemon zest and ground cinnamon. Blend until the mixture is smooth and creamy.
- Prepare the Baking DishLightly grease an 8x8 inch baking dish with cooking spray or butter. Pour the blended batter into the dish, spreading it evenly. Gently top with fresh or frozen blueberries.
- Preheat the OvenPreheat your oven to 350°F (175°C) to ensure the batter bakes evenly.
- BakePlace the baking dish in the preheated oven and bake for 25–30 minutes. The Blueberry Cottage Cheese Breakfast Bake is done when the top is lightly golden and a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.
- Cool and ServeAllow the breakfast bake to cool for a few minutes before slicing. Serve warm, or store leftovers in the refrigerator.
Recipe Notes
➤ If using frozen berries, add them directly to the batter without thawing to prevent excess moisture and sogginess.
➤ When mixing, combine the wet ingredients first until smooth, then gradually add the dry ingredients for better texture and even mixing.
