Blueberry Cottage Cheese Breakfast Bake

Blueberry Cottage Cheese Breakfast Bake

A creamy, high-protein breakfast casserole that tastes like a cross between French toast casserole and cheesecake! Perfect for meal prep or feeding a crowd.

Prep Time: 15 mins | Cook Time: 50-60 mins | Total Time: 1 hour 15 mins + cooling
Serves: 6-8

Ingredients

• 2 cups (450g) full-fat or 2% cottage cheese

• 4 large eggs

• ⅓ cup (80ml) maple syrup or honey

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp salt

• 1 tsp baking powder

• ⅓ cup (40g) all-purpose flour or oat flour

• 1 cup (about 130g) fresh or frozen blueberries (do not thaw if frozen)

• Optional Toppings/Add-Ins:

  • 1 ripe mashed banana (add with wet ingredients)

  • ½ cup chopped nuts (pecans, almonds)

  • Zest of 1 lemon

  • For serving: extra maple syrup, yogurt, or a dusting of powdered sugar

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) baking dish or a similar-sized casserole dish.

2. Blend the Base: In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla, cinnamon, and salt. Blend until completely smooth, about 30-60 seconds.

3. Finish the Batter: Pour the blended mixture into a large bowl. Whisk in the baking powder and flour until just combined. Gently fold in half of the blueberries.

4. Bake: Pour the batter into your prepared baking dish. Scatter the remaining blueberries evenly over the top. If using, sprinkle with chopped nuts.

5. Bake: Bake for 50-60 minutes, or until the center is fully set, the top is golden brown, and a toothpick inserted near the center comes out clean.

6. Cool & Serve: Let the bake cool for at least 15-20 minutes before slicing. It will firm up as it cools. Serve warm, at room temperature, or chilled.

Storage & Tips

• Make-Ahead: Blend the wet ingredients and store in the fridge overnight. In the morning, whisk in dry ingredients and bake.

• Storage: Keep leftovers covered in the refrigerator for up to 5 days. Reheat gently in the microwave or enjoy cold.

• Freezing: Slice and freeze individual portions for up to 3 months. Thaw overnight in the fridge.

• Flour Subs: Oat flour, whole wheat flour, or a 1:1 gluten-free flour blend all work well.

• Fruit Variations: Substitute blueberries with chopped apples, raspberries, peaches, or a mix of berries.

• Texture: Blending the cottage cheese is key for a smooth, custard-like texture. Don’t skip this step!