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Breakfast bake with yogurt and nuts on top

Blueberry Cottage Cheese Breakfast Bake

A healthy, protein-packed breakfast bake that combines juicy blueberries with creamy cottage cheese for a naturally sweet, low-sugar, and satisfying morning treat. Perfect for make-ahead meals, meal prep, or a weekend brunch delight.
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Prep Time 10 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat cottage cheese
  • 1 cup fresh or frozen blueberries thawed and drained if frozen
  • 2 large eggs
  • ½ cup rolled oats or almond flour for low-carb version
  • 2 tablespoons maple syrup or honey optional, for sweetness
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon optional
  • 1 teaspoon baking powder
  • Pinch of salt

Equipment

  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons
  • 8x8 inch baking dish
  • Oven
  • Spatula or knife (for serving)

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 baking dish or line with parchment paper.
  2. In a large mixing bowl, whisk the eggs, then mix in cottage cheese, maple syrup, and vanilla extract.
  3. Add in the oats (or almond flour), baking powder, cinnamon, and salt. Stir until well combined.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. Pour the mixture into the prepared baking dish and spread it evenly.
  6. Bake for 35–40 minutes, or until the top is golden brown and the center is set.
  7. Let it cool for 10 minutes before slicing. Serve warm or refrigerate for later.

Notes

Use almond flour for a grain-free, keto-friendly option.
You can substitute blueberries with raspberries, strawberries, or chopped apples.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Top with Greek yogurt, honey, or nuts for extra flavor and texture.
Great for breakfast, brunch, or post-workout snack!