Blueberry Cottage Cheese Breakfast Bake
A high-protein, gluten-free breakfast bake made with cottage cheese, fresh blueberries, and natural sweeteners. This dish is perfect for a healthy, easy, and delicious morning meal or snack.
Ingredients
- 2 cups cottage cheese
- 2 cups fresh blueberries
- 3 large eggs
- ½ cup almond flour or oat flour for nut-free option
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
- 1️⃣ Preheat oven to 350°F (175°C) and grease a baking dish.
- 2️⃣ Mix wet ingredients – In a bowl, whisk together cottage cheese, eggs, honey, and vanilla extract.
- 3️⃣ Combine dry ingredients – In another bowl, whisk almond flour, baking powder, cinnamon, and salt.
- 4️⃣ Blend – Slowly mix dry ingredients into wet ingredients until just combined.
- 5️⃣ Fold in blueberries carefully to keep them whole.
- 6️⃣ Bake for 30–35 minutes, until golden and set in the center.
- 7️⃣ Cool & Serve – Let it cool slightly, then slice and enjoy!
Notes
✔ For extra crunch, sprinkle chopped nuts or granola on top before baking.
✔ Swap honey for stevia or monk fruit for a lower-carb option.
✔ Use frozen blueberries, but thaw and drain them first.
✔ Make it dairy-free by using plant-based cottage cheese.
✔ Refrigerate for up to 5 days, or freeze for up to 2 months.
✔ Swap honey for stevia or monk fruit for a lower-carb option.
✔ Use frozen blueberries, but thaw and drain them first.
✔ Make it dairy-free by using plant-based cottage cheese.
✔ Refrigerate for up to 5 days, or freeze for up to 2 months.