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Blueberry Cottage Cheese Breakfast Bake

A protein-packed morning treat combining blueberry muffins and egg bake for a filling breakfast that’s easy to make and family-approved.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese full fat works best but low-fat can be used
  • 2 whole eggs
  • 1 cup fresh blueberries thawed frozen berries are also acceptable
  • 1/4 cup honey or maple syrup your choice, both work well
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats not steel cut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Butter for greasing the pan or spray

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Grease a baking dish, a 9x9 dish is fine.
  2. In a bowl, combine the wet ingredients: eggs, cottage cheese, honey, and vanilla. Whisk until combined.
  3. Add in the rolled oats, baking powder, and salt. Mix until blended.
  4. Gently fold in the blueberries.
  5. Pour the mixture into the greased baking dish and spread evenly.
Baking
  1. Bake in the preheated oven for 30 to 35 minutes, until the top puffs and starts to brown.
  2. Let it cool slightly before slicing and serving.

Notes

Best fresh from the oven but can be sliced cold and served with nut butter. Refrigerate in an airtight container for up to four days. Can be frozen in individual portions for a grab-and-go breakfast.