Ah, a Blueberry Cottage Cheese Breakfast Bake—a healthy, protein-packed, slightly sweet breakfast casserole that’s perfect for a make-ahead meal. Here’s a detailed recipe:
Blueberry Cottage Cheese Breakfast Bake
Ingredients (Serves 4–6)
- 1 cup cottage cheese (small curd works best)
- 1 cup milk (any kind)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup honey or maple syrup
- 1 cup rolled oats (or quick oats)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- Optional toppings: slivered almonds, extra blueberries, or a drizzle of honey
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 8×8-inch baking dish or similar size.
- Mix wet ingredients
- In a large bowl, whisk together cottage cheese, milk, eggs, vanilla, and honey.
- Add dry ingredients
- Stir in oats, baking powder, and cinnamon until well combined.
- Gently fold in blueberries.
- Pour and bake
- Pour mixture into prepared baking dish.
- Sprinkle optional toppings like almonds or extra blueberries on top.
- Bake 35–40 minutes, until the top is golden and set.
- Serve
- Let cool 5–10 minutes before slicing.
- Serve warm, optionally with extra fruit, yogurt, or a drizzle of honey.
Tips & Variations
- Make-ahead: Can be baked the night before and reheated in the morning.
- Fruit swap: Substitute blueberries with raspberries, blackberries, peaches, or chopped apples.
- Texture: For a creamier bake, use part Greek yogurt with the cottage cheese.
- Sweetness: Adjust honey or syrup to taste.
If you want, I can give a “crispy-topped blueberry cottage cheese breakfast bake” version that adds a buttery oat crumble on top for extra texture, like a cross between a casserole and coffee cake.
Do you want me to do that version?
