Blueberry Cottage Cheese Breakfast Bake
A cozy, protein-rich casserole that turns simple pantry staples into a breakfast you can slice, serve, and savor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups low-fat cottage cheese
- 1 1/2 cups blueberries, fresh or frozen
- 1/2 cup almond milk (or any milk of choice)
- 2 large eggs
- 1/2 cup rolled oats
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1/4 cup nuts, chopped (optional)
- Cooking spray or butter for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In a large bowl, combine the cottage cheese and almond milk. Break up the cottage cheese and whisk until mostly smooth.
- Add the eggs, honey or maple syrup, vanilla extract, chia seeds, oats, cinnamon, and salt. Stir until well incorporated.
- Gently fold in the blueberries and chopped nuts.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set.
- Let cool for 5–10 minutes, slice into squares, and serve warm.
Notes
Best served warm with a drizzle of maple syrup or yogurt. Can be made ahead and reheated.