Name: Pumpkin Cottage Cheese Breakfast Bake – High-Protein & Low-Sugar
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cottage cheese; 3 large eggs; ½ cup pumpkin puree (not pie filling); ½ cup almond flour (or rolled oats for a heartier texture); 2–3 tablespoons maple syrup or honey (optional, to taste); 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon cinnamon; Pinch of salt

Why You’ll Love This Recipe

I love this breakfast bake because it’s easy to make, loaded with protein, and naturally sweetened. It’s perfect when I want something that feels indulgent but actually supports my goals—especially on busy mornings. The pumpkin adds moisture and flavor, while the cottage cheese and eggs bring in that satisfying protein punch. It’s also naturally gluten-free and customizable, so I can switch it up depending on my mood or what’s in my pantry.

Ingredients

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

2 cups cottage cheese
3 large eggs
½ cup pumpkin purée
½ cup almond flour (or rolled oats for a heartier version)
2–3 tablespoons maple syrup or honey (optional, for natural sweetness)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a small baking dish or lining it with parchment paper.
In a mixing bowl, I combine the cottage cheese, eggs, pumpkin purée, maple syrup or honey (if using), and vanilla extract. I whisk until smooth and well blended.
I add in the almond flour (or oats), baking powder, cinnamon, and a pinch of salt. I stir everything together until fully incorporated.
I pour the mixture into the prepared baking dish and smooth out the top.
I bake it for 35–40 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted in the center should come out clean.
I let it cool slightly before slicing. It can be served warm or cold, depending on preference.

Servings and Timing

This recipe makes 6 servings. It takes about 10 minutes to prep and 35–40 minutes to bake, so I have a high-protein, low-sugar breakfast ready in under an hour. I often prep it the night before and reheat slices in the morning.

Variations

Here are a few ways I like to change it up:

Add-ins: I stir in chopped walnuts, pecans, or dark chocolate chips for texture and extra flavor.
Spiced version: I boost the fall flavor with extra spices like nutmeg, ginger, or pumpkin pie spice.
Fruit twist: I fold in a handful of fresh or dried cranberries or diced apple for a fruity pop.
Savory version: I skip the sweetener, add a pinch of garlic powder and herbs, and serve it with a side of avocado or sautéed greens.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I pop a slice in the microwave for about 30 seconds or warm it in a skillet over low heat. It’s also delicious straight from the fridge, especially on a warm day.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve used both full-fat and low-fat cottage cheese, and both work well. Full-fat gives a creamier texture, but low-fat still holds up great.

Can I make this dairy-free?

You could try substituting with a dairy-free cottage cheese alternative and a plant-based protein-rich egg replacer, though the texture may differ slightly.

What’s the best way to serve this?

I love it as-is, but sometimes I top it with Greek yogurt, nut butter, or a drizzle of maple syrup for a little extra flair.

Can I freeze this breakfast bake?

Yes, I slice it into portions, wrap each slice, and freeze for up to 2 months. I reheat in the microwave or oven straight from frozen.

Does it taste eggy?

Not at all. The pumpkin, vanilla, and cinnamon mask the eggs, and the texture is more like a soft, slightly dense cake than a quiche.

Conclusion

Pumpkin Cottage Cheese Breakfast Bake is my cozy, nutrient-packed answer to fall mornings—or any time I need a high-protein breakfast that feels like a treat. It’s simple, wholesome, and flexible enough to make again and again with different twists. Whether I enjoy it warm from the oven or chilled from the fridge, this bake always leaves me feeling fueled and satisfied.