Ah, yes! A Blueberry Cottage Cheese Breakfast Bake is a wonderfully protein-packed, slightly sweet, and custardy breakfast dish—perfect for making ahead of time. It’s like a cross between a quiche and a coffee cake. Here’s a solid version:
Blueberry Cottage Cheese Breakfast Bake
Ingredients (8×8-inch pan, serves 4–6):
- 1 cup cottage cheese
- 1 cup milk (dairy or plant-based)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup honey or maple syrup (adjust sweetness)
- ½ tsp salt
- 1 cup rolled oats or ½ cup flour (for a slightly firmer bake)
- 1 tsp baking powder
- 1 tsp cinnamon (optional)
- 1–1½ cups fresh or frozen blueberries
- Optional topping: a sprinkle of oats, brown sugar, or slivered almonds
Instructions:
- Preheat oven:
- Set oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Mix wet ingredients:
- In a large bowl, whisk together cottage cheese, milk, eggs, vanilla, and honey until smooth.
- Add dry ingredients:
- Stir in oats (or flour), baking powder, cinnamon, and salt until just combined.
- Fold in blueberries:
- Gently fold in the blueberries, trying not to break them too much.
- Assemble & bake:
- Pour mixture into prepared baking dish.
- Sprinkle optional topping over the top.
- Bake 35–40 minutes, until the center is set and the top is lightly golden.
- Serve:
- Let cool slightly before cutting.
- Serve warm or cold, plain or with yogurt, maple syrup, or a dollop of nut butter.
Tips & Variations:
- Make-ahead: Store in the fridge for 3–4 days; reheat in the microwave.
- Extra protein: Stir in 2 tbsp protein powder or use Greek-style cottage cheese.
- Texture: Using oats gives a heartier, rustic texture; flour makes it more custardy and soft.
- Mix-ins: Add chopped nuts, chia seeds, or a handful of chocolate chips for fun variations.
If you want, I can also give a “super fluffy, bakery-style version” that makes it feel indulgent like a coffee cake, but still healthy and protein-rich.
Do you want me to do that?
