Blueberry Cottage Cheese Breakfast Bake

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Blueberry Cottage Cheese Breakfast Bake

A high-protein, gluten-free morning ritual that tastes like a cross between a Dutch baby and a cheesecake.

  • Prep time: 10 minutes

  • Cook time: 35 minutes

  • Total time: 45 minutes

  • Servings: 4 large or 8 snack-sized portions

  • Protein: ~28g per large serving

Ingredients

  • 2 cups cottage cheese (4% milkfat/whole milk recommended for creaminess)

  • 3 large eggs

  • 1/4 cup honey or maple syrup

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional, for brightness)

  • 1/2 cup almond flour (or gluten-free all-purpose flour)

  • 1 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp salt

  • 2 cups fresh blueberries (if using frozen, do not thaw)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick cooking spray.

  2. Mix the Wet Base: In a large bowl, whisk together the cottage cheese, eggs, honey (or syrup), vanilla, and lemon zest.

    • Note: For a smoother, cake-like texture, you can pulse these ingredients in a blender for 30 seconds.

  3. Incorporate Dry Ingredients: In a separate small bowl, whisk the flour, baking powder, cinnamon, and salt. Gradually stir the dry mixture into the wet ingredients until just combined.

  4. Fold in the Berries: Gently fold in the blueberries using a spatula. If using frozen berries, work quickly to prevent the batter from turning purple.

  5. Bake: Pour the batter into your prepared dish and spread evenly. Bake for 30–35 minutes. You are looking for the edges to be golden brown and the center to be “set” (it shouldn’t jiggle like liquid when you move the pan).

  6. Cool and Set: Crucial Step: Let the bake rest for at least 5–10 minutes before slicing. This allows the proteins to firm up so you get clean slices.

  7. Serve: Enjoy warm. Top with a dollop of Greek yogurt, a drizzle of nut butter, or extra fresh berries.

Customization & Storage

  • The “Smoothie” Texture: If your kids aren’t fans of the “curds” in cottage cheese, blend the entire batter (except the blueberries) until completely smooth before baking. It will result in a texture similar to a firm custard.

  • Meal Prep: This is a dream for busy weeks. Slice the cooled bake into squares and store in an airtight container in the fridge for up to 4 days.

  • Reheating: To keep it from getting rubbery, reheat in a toaster oven or air fryer at 300°F for 5-8 minutes. If using a microwave, 30 seconds usually does the trick!

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