A warm slice of Blueberry Cottage Cheese Breakfast Bake, fresh from the oven, fills the kitchen with a sweet, inviting aroma. This delightful dish is a breeze to whip up, requiring just 40 minutes from start to finish. Packed with high protein from the cottage cheese and eggs, it’s a nourishing morning treat that keeps you satisfied all morning long.
This recipe is perfect for busy families or anyone looking for a nutritious breakfast option. Make it ahead of time for a weekend brunch or slice up leftovers for quick weekday breakfasts.
Why You’ll Love This Recipe
- It’s a protein-packed breakfast with a creamy texture that’s hard to resist.
- The sweet and tangy blueberries create a burst of flavor in every bite.
- The oat topping adds a crunchy contrast, making each slice delightful.
- It freezes well, making meal prep a breeze.
What You’ll Need
Gather your ingredients for this delicious breakfast bake before you start cooking.
For the Base
- 32 oz (4 cups) 4% milkfat cottage cheese
- 4 large eggs
- 1/2 cup pure maple syrup
- 1/4 cup 2% milk
- 2 tbsp cornstarch
For the Blueberry Mixture
- 2 cups fresh or frozen blueberries
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
For the Topping
- 1/2 cup old-fashioned rolled oats
- 2 tbsp light brown sugar, packed
- 1 tbsp unsalted butter, melted
All ingredients can be found in any grocery store.
Substitutions & Swaps
- Use Greek yogurt for a tangier base.
- Honey can replace maple syrup for sweetness.
- Almond milk can substitute for 2% milk.
How to Make It
Follow these simple steps to create your breakfast bake.
Preheat
Preheat your oven to 375°F (190°C). Ensure the oven is fully heated for even baking.
Grease
Lightly grease a 9×13-inch baking dish with cooking spray or butter. This will help in easy removal of your baked dish later.
Prepare Topping
In a small bowl, combine 1/2 cup old-fashioned rolled oats, 2 tbsp light brown sugar, packed, and 1 tbsp unsalted butter, melted. Mix well until crumbly, and set aside.
Blend Mixture
In a large blender or food processor, combine 32 oz (4 cups) 4% milkfat cottage cheese, 4 large eggs, 1/2 cup pure maple syrup, 1/4 cup 2% milk, and 2 tbsp cornstarch. Blend until completely smooth and creamy, scraping down the sides as needed.
Combine Ingredients
Pour the blended cottage cheese mixture into a large bowl. Stir in 2 cups fresh or frozen blueberries, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp sea salt. Gently mix to evenly distribute the berries and flavors.
Assemble Bake
Pour the blueberry cottage cheese mixture into the prepared 9×13-inch baking dish. Evenly sprinkle the reserved oat crumble mixture over the top for a delightful crunch.
Bake
Bake for 35-40 minutes, or until the edges are set, the center is mostly firm, and the oat crumble is golden brown. A knife inserted near the center should come out mostly clean.
Cool
Remove the dish from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This helps it set further for easier slicing.
How to Store It
Fridge: Store leftovers in an airtight container for up to 5 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave on medium for 2-3 minutes or until warm.
Tips for Best Results
- Use fresh blueberries when in season for the best flavor.
- Don’t overbake to maintain a creamy center.
- Let it cool completely for the easiest slices.
Serving Suggestions
- Serve it warm with a dollop of Greek yogurt on top.
- Pair with a side of crispy bacon or turkey sausage.
- Enjoy with a steaming cup of coffee for a perfect breakfast combo.
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