Why You’ll Love This Recipe

Packed with protein from cottage cheese and eggs, keeping me satiated longer.
Naturally sweetened with honey or maple syrup, avoiding refined sugars.
Easy to prepare and perfect for meal prepping ahead of busy mornings.
Versatile—enjoy it warm, cold, or with my favorite toppings.
Customizable to fit gluten-free, dairy-free, or vegan diets.

Ingredients

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

1 cup cottage cheese
2 large eggs
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup milk (dairy or plant-based)
½ cup oat flour or all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries

Directions

Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, cinnamon, and milk until well combined.
Stir in the oat flour and baking powder, mixing until smooth.
Gently fold in the blueberries, reserving a few to scatter on top.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until the edges are golden and the center is set.
Allow to cool slightly before slicing.
Serve warm or chilled, with optional toppings like yogurt, honey, or almond butter.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 45 minutes

Variations

Gluten-Free: Use certified gluten-free oat flour.
Dairy-Free: Substitute cottage cheese with plant-based yogurt and use almond or oat milk.
Vegan: Replace eggs with flax eggs and use plant-based alternatives for dairy ingredients.
Fruit Swap: Try raspberries, diced apples, or sliced bananas instead of blueberries.
Add-Ins: Mix in chopped nuts, shredded coconut, or dark chocolate chips for extra flavor.

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual portions wrapped tightly for up to 3 months.
Reheating: Warm in the microwave for 30–60 seconds or in the oven at 350°F (175°C) for 10–15 minutes.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries. I make sure to coat them lightly in flour before adding to prevent color bleeding.

What can I substitute for cottage cheese?

I can use Greek yogurt or ricotta cheese as alternatives to cottage cheese.

How do I make this recipe vegan?

To make it vegan, I use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and substitute dairy ingredients with plant-based alternatives.

Can I prepare this bake ahead of time?

Absolutely. I often bake it the night before and store it in the fridge for a quick breakfast the next day.

What toppings go well with this bake?

I enjoy topping it with Greek yogurt, a drizzle of honey, almond butter, or a sprinkle of chopped nuts for added flavor and texture.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake is a delightful, protein-packed option that fits perfectly into my morning routine. Its combination of creamy cottage cheese, sweet blueberries, and wholesome ingredients makes it both satisfying and nutritious. Whether I’m meal prepping for the week or looking for a quick breakfast, this bake never disappoints.