This Nutritious Blueberry Cottage Cheese Breakfast Bake is a delightful way to start your day. Packed with creamy cottage cheese, sweet blueberries, and a touch of honey, it’s not only high in protein but also gluten-free. Perfect for a satisfying breakfast or snack that feels indulgent yet wholesome.
Why You’ll Love This Recipe
High-Protein and Filling: With cottage cheese and eggs as the base, this bake provides a protein-packed breakfast to keep you full and energized.
Gluten-Free: Made with almond flour, it’s suitable for those avoiding gluten.
Naturally Sweetened: Honey or maple syrup adds just the right amount of sweetness without refined sugar.
Easy to Make: A simple recipe that comes together in under an hour, perfect for busy mornings or meal prep.
Customizable: Add your favorite fruits, nuts, or spices to make it your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cottage cheese
2 cups fresh blueberries
3 large eggs
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
Directions
Preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, mix together the cottage cheese, eggs, honey, and vanilla extract until smooth.
In a separate bowl, whisk the almond flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the blueberries, ensuring they stay whole.
Pour the batter into the greased baking dish and spread it evenly.
Bake for 30-35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving. Enjoy it warm or at room temperature!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: Approximately 150 kcal per serving
Variations
Swap the Blueberries: Use raspberries, strawberries, or blackberries instead.
Add Some Crunch: Top with sliced almonds or chopped walnuts before baking.
Spice It Up: Add nutmeg or cardamom for a deeper flavor.
Dairy-Free Option: Substitute cottage cheese with a plant-based alternative.
Sweetness Levels: Adjust the honey or maple syrup based on your taste preference.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual slices in the microwave for 20-30 seconds or enjoy cold.
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FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Thaw and drain them before adding to the batter to prevent excess moisture.
Can I make this recipe dairy-free?
You can substitute the cottage cheese with a dairy-free alternative like almond-based cottage cheese.
How do I prevent the blueberries from sinking?
Toss the blueberries in a bit of almond flour before folding them into the batter. This helps distribute them evenly.
Can I freeze the breakfast bake?
Yes, slice it into portions, wrap them individually, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What can I serve with this breakfast bake?
Pair it with Greek yogurt, a drizzle of honey, or fresh fruit for a complete meal.
Conclusion
This Nutritious Blueberry Cottage Cheese Breakfast Bake is a simple yet delicious dish that combines wholesome ingredients for a satisfying start to your day. Whether you’re meal-prepping for the week or treating yourself to a weekend brunch, this recipe is sure to become a favorite. Give it a try and enjoy the balance of flavors and textures in every bite.
📖 Recipe:
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Nutritious Blueberry Cottage Cheese Breakfast Bake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Nutritious Blueberry Cottage Cheese Breakfast Bake is a gluten-free, high-protein breakfast option made with creamy cottage cheese, sweet blueberries, and a hint of honey. Ready in just 45 minutes, it’s a healthy and delicious way to start your day!
Ingredients
2 cups cottage cheese
2 cups fresh blueberries
3 large eggs
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix cottage cheese, eggs, honey, and vanilla extract until smooth.
- In another bowl, whisk almond flour, baking powder, cinnamon, and salt.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fold in the blueberries gently to keep them whole.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly, slice, and serve warm or at room temperature.
Notes
For extra flavor, add spices like nutmeg or cardamom.
Toss blueberries in almond flour before adding to prevent sinking.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: Approximately 150 kcal per serving
