Blueberry Cottage Cheese Breakfast Bake

Why You’ll Love This Recipe

• High in Protein: Cottage cheese and eggs provide a protein boost to keep you energized.​
• Naturally Sweetened: Fresh or frozen blueberries add natural sweetness and a burst of flavor.​
• Quick and Easy: Simple to prepare and bakes to golden perfection in under an hour.​
• Versatile: Enjoy it warm, cold, or with your favorite toppings for variety.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cottage cheese
• 4 large eggs​
• 1/4 cup honey or maple syrup​
• 1 teaspoon vanilla extract​
• 1 cup rolled oats​
• 1/2 teaspoon cinnamon​
• 1 cup fresh or frozen blueberries​
• Optional: Chopped nuts or a sprinkle of powdered sugar for garnish​

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish or casserole dish.​
2. Mix the Wet Ingredients: In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.​Add the Dry Ingredients: Stir in rolled oats, baking powder, and cinnamon until combined.​
3. Incorporate the Blueberries: Gently fold in the blueberries, reserving a few to scatter on top for presentation.​
4. Transfer to the Baking Dish: Pour the mixture into the prepared dish and smooth the top with a spatula. Scatter the reserved blueberries on top.​
5. Bake: Place in the oven and bake for 35-40 minutes, or until the bake is set and golden around the edges.​
6. Cool and Serve: Allow to cool for a few minutes before slicing. Serve warm or at room temperature.​

Servings and Timing

• Servings: 6​
• Prep Time: 10 minutes​
• Cook Time: 35-40 minutes​
• Total Time: Approximately 50 minutes​

Variations

• Add-Ins: Mix in chopped nuts, shredded coconut, or dark chocolate chips for extra flavor.​
• Dairy-Free Option: Substitute cottage cheese with a plant-based alternative and use almond or coconut milk.​
• Fruit Options: Swap blueberries for raspberries, diced apples, or sliced bananas.​
• Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.​

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.​
• Freezing: Wrap individual portions in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.​
• Reheating: Warm in the microwave for 30-60 seconds or in a 350°F oven for 10 minutes.​

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work well. No need to thaw them; just fold them directly into the batter.​

2. Can I make this bake ahead of time?

Absolutely! Prepare and bake it the night before, then store it in the refrigerator. Reheat slices as needed.​

3. What can I use instead of honey?

Maple syrup or agave nectar are great substitutes for honey.​

4. Is this dish gluten-free?

Yes, as long as you use certified gluten-free oats.​cipe?

Yes, add a scoop of your favorite protein powder for an extra boost. You may need to adjust the liquid slightly.​

6. How can I make this recipe sweeter?

Increase the honey or maple syrup slightly, or serve with a drizzle of syrup or a sprinkle of powdered sugar.​

7. What size baking dish should I use?

An 8×8-inch or similar-sized dish works well for this recipe.​

8. Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly different. Rolled oats are preferred for structure.​

9. Can I serve this cold?

Yes, it’s delicious cold and makes a great grab-and-go breakfast.​

10. How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a little flour before folding them into the batter to help distribute them evenly.​

Conclusion

The Blueberry Cottage Cheese Breakfast Bake is a delightful and nourishing start to any day. Its creamy texture, natural sweetness, and versatility make it a standout dish perfect for any occasion. Whether you enjoy it fresh from the oven or as a make-ahead meal, this breakfast bake is sure to become a favorite in your household.

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