Description
Start your day right with this pumpkin cottage cheese breakfast bake—high in protein, low in sugar, and full of cozy fall flavor in every bite.
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
Instructions
Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish or line with parchment paper.
Mix wet ingredients: In a large bowl, whisk together cottage cheese, eggs, pumpkin puree, vanilla extract, and maple syrup or honey (if using) until smooth.
Add dry ingredients: Stir in almond flour (or oats), baking powder, cinnamon, and salt. Mix until fully combined.
Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake for 35–40 minutes or until set in the center and golden at the edges.
Cool & serve: Let cool slightly before slicing. Enjoy warm or chilled. Store leftovers in the fridge for up to 4 days.
Notes
Great for meal prep—enjoy cold or reheated throughout the week.
For more spice, add nutmeg or pumpkin pie spice.
Can be made dairy-free with dairy-free cottage cheese and flax eggs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
