Best Blueberry Cottage Cheese Breakfast Bake
A healthy, easy, and delicious breakfast bake perfect for meal prep or a weekend brunch. Packed with protein and antioxidants!
Equipment
- Mixing Bowls (Set of 3)
- 9x13 Inch Baking Dish
- Whisk
- Measuring Cups and Spoons
- Rubber Spatula
- Parchment Paper (Optional)
Ingredients
Main Ingredients
- 2 cups cottage cheese full-fat, low-fat, or non-fat
- 6 eggs
- 1.5 cups blueberries fresh or frozen
- 1 cup rolled oats old-fashioned oats are best
- ½ cup milk dairy or non-dairy
- 1 tsp vanilla extract
- ¼ cup maple syrup or honey adjust to liking
- 1 tsp Cinnamon
- ¼ tsp salt
Optional Toppings
- Chopped nuts (almonds or walnuts)
- Seeds (chia or flax)
- Extra Blueberries
- Dollop of yogurt.
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, whisk together the cottage cheese, eggs, milk, vanilla extract, maple syrup (or honey), and salt.
- Stir in the rolled oats and cinnamon.
- Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish.
- Bake for 35-45 minutes, or until the edges are golden brown and the center is set.
- Rest Time: If you find that your casserole is to watery, you can put in the over a little bit longer, also after baking let the casserole rest for at least 10 min before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.
Prep Ahead: Assemble the bake the night before and bake in the morning.
Variations: Try Spiced Apple Cinnamon, Low-Carb, or Chocolate Chip versions.
