High Protein Cottage Cheese Breakfast Bake for Busy Mornings
Discover a protein-packed, make-ahead High Protein Cottage Cheese Breakfast Bake that's perfect for busy mornings.
Equipment
- - Blender
- 9x13 inch or 8x8 inch baking dish
Ingredients
For the Bake
- 2 cups cottage cheese whole milk cottage cheese for creamier texture
- 4 large eggs to bind ingredients and create fluffiness
- 1/4 cup maple syrup or honey as a substitute
- 1 teaspoon vanilla extract or almond extract as an alternative
- 1 cup oat flour gluten-free option
- 1 teaspoon baking powder to lighten texture
- 1 teaspoon cinnamon or nutmeg/allspice as alternatives
- 1/4 teaspoon salt to balance sweetness
- 1/4 teaspoon nutmeg optional
- 1 cup blueberries fresh or unthawed frozen
For Topping
- 1/4 cup additional blueberries to scatter on top before baking
Instructions
How to Make
- Preheat your oven to 350°F and grease a baking dish.
- Blend together cottage cheese, eggs, maple syrup, vanilla extract, oat flour, baking powder, cinnamon, salt, and nutmeg in a blender until smooth.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Fold in 3/4 cup of blueberries gently, reserving 1/4 cup for topping.
- Scatter the reserved blueberries on top of the batter.
- Bake for 35-40 minutes or until golden brown and a toothpick comes out with a few moist crumbs.
- Cool for 5-10 minutes before serving.
Notes
Drizzle with extra maple syrup if desired. Customize with favorite fruits or nuts.