Blueberry Cottage Cheese Breakfast Bake
Easy Blueberry Cottage Cheese Breakfast Bake with juicy blueberries baked into a creamy high protein cottage cheese custard — ready in 40 minutes.
Equipment
- 9x9 inch baking dish
- Blender
- mixing bowl
- whisk
Ingredients
Ingredients
- 1.5 cups full-fat cottage cheese blended smooth
- 3 large eggs
- 0.25 cup milk
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 1.5 cups blueberries fresh or frozen, no need to thaw
- butter or cooking spray for greasing the dish
Instructions
- Preheat the oven to 350°F. Grease a 9x9-inch baking dish well with butter or cooking spray.
- Blend the cottage cheese until completely smooth.
- In a bowl, whisk together the blended cottage cheese, eggs, milk, maple syrup or honey, vanilla extract, and cinnamon until combined.
- Pour the custard mixture into the prepared baking dish.
- Gently scatter the blueberries evenly over the top of the custard.
- Bake for 30 to 35 minutes until the top is set and lightly golden, with just a slight jiggle in the center.
- Let the bake rest for 5 minutes before slicing.
- Serve warm with an extra drizzle of maple syrup if desired.
Notes
Blend cottage cheese completely smooth before mixing. Don't thaw frozen blueberries before adding. Let the bake rest before slicing so it sets fully. The center should have a slight jiggle when pulled from the oven.