Blueberry Cottage Cheese Breakfast Bake
This high-protein breakfast bake is loaded with fresh blueberries, cottage cheese, and naturally sweetened goodness—perfect for mornings on the go.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 cups cottage cheese (preferably small curd)
2 cups fresh blueberries (or thawed frozen)
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
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
In a large mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla, baking powder, and cinnamon until well combined.
Gently fold in almond flour and blueberries, being careful not to crush the berries.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30–35 minutes, or until the top is set and lightly golden.
Let cool slightly before slicing. Serve warm or at room temperature.
Notes
Small curd cottage cheese gives the best texture.
Frozen blueberries can be used if thawed and patted dry.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Reheat slices in the microwave or oven as needed.
