There’s something undeniably comforting about starting the day with a warm, slightly sweet breakfast fresh out of the oven. This Blueberry Cottage Cheese Breakfast Bake is one of those recipes that feels like a little morning hug—cozy, wholesome, and full of feel-good ingredients.

Growing up, weekend mornings were for slower breakfasts—ones that filled the kitchen with the smell of vanilla and berries, and brought everyone to the table in their pajamas. This bake brings that exact kind of magic to your kitchen. It’s high in protein thanks to the cottage cheese and eggs, and naturally sweetened with juicy blueberries. It’s like a mix between a custard and a fluffy pancake, with golden edges and pockets of berry goodness.

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This dish has become a go-to in our house—not just because it’s delicious, but because it’s also so easy to make. Whether you’re hosting a brunch, meal-prepping for the week, or just looking for a way to make breakfast feel a bit more special, this recipe fits the bill. Plus, it’s kid-friendly, endlessly customizable, and reheats beautifully.

Why You’ll Love This Recipe:

Protein-packed: Cottage cheese and eggs provide a filling and energizing start to your day.
Simple and quick: No complicated steps or equipment—just mix, bake, and enjoy.
Naturally sweet: With the berries and a touch of maple syrup or honey, there’s no need for refined sugar.
Meal prep friendly: Make ahead and enjoy all week long!
Gluten-free and wholesome: A great option for those looking to eat clean and balanced.

INGREDIENTS YOU’LL NEED:

1 cup cottage cheese
4 large eggs
1/4 cup maple syrup or honey
1/2 cup rolled oats
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen blueberries

HOW TO MAKE BLUEBERRY COTTAGE CHEESE BREAKFAST BAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat the oven and prepare your baking dish
Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or line it with parchment paper. I usually reach for my 8×8 inch pan—it’s the perfect size for this bake and gives you just the right thickness.

Step 2: Blend your base
In a blender or food processor, combine the cottage cheese, eggs, maple syrup or honey, oats, baking powder, vanilla, cinnamon, and salt. Blend until the mixture is mostly smooth. You can leave a little texture from the oats if you like—totally personal preference!

Step 3: Fold in the blueberries
Gently stir in the blueberries. If you’re using frozen ones, no need to thaw—just toss them right in. They may tint the batter a little, but that’s part of the charm.

Step 4: Pour and bake
Pour the mixture into your prepared dish, smoothing out the top. Pop it into the oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. Your kitchen will smell amazing by this point!

Step 5: Cool and serve
Let the bake cool for about 10 minutes before slicing. It sets up a bit as it cools, making it easier to cut clean pieces. Serve warm with a dollop of yogurt, a drizzle of nut butter, or just as is. It’s lovely cold too!

HELPFUL TIPS:

Blender tip: If you don’t have a blender, you can mix by hand—just expect a bit more texture from the oats and cottage cheese.
Add-ins: Feel free to toss in a tablespoon of chia seeds, flaxseed, or even a scoop of protein powder if you’re looking for an extra boost.
Berry swap: Not a fan of blueberries? This works just as well with raspberries, diced strawberries, or chopped apples.
Serving suggestion: Try topping it with sliced bananas or a spoonful of Greek yogurt for a balanced breakfast.

DETAILS:

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes
Yield: 4–6 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten-Free, High-Protein, Vegetarian

NOTES:

This bake is just sweet enough for breakfast but can double as a healthy dessert with a scoop of coconut cream or a drizzle of maple syrup. It’s a great recipe for using up extra eggs and cottage cheese before their expiration date.

NUTRITIONAL INFORMATION (Per Serving – Approximate):

Calories: 180
Protein: 13g
Carbohydrates: 18g
Sugars: 8g
Fat: 7g
Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Absolutely! This bake keeps well in the fridge for up to 4 days. Just reheat a slice in the microwave or enjoy it cold.

Can I freeze it?
Yes! Slice into portions, wrap individually, and freeze. Thaw overnight in the fridge or reheat from frozen.

Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats.

What if I don’t like cottage cheese?
You may be surprised—once it’s baked and blended, the cottage cheese taste is very subtle, and it creates a creamy texture. But if you’re totally not a fan, try using Greek yogurt instead (though the texture will be a bit different).

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 2 months. To reheat, microwave for 30–60 seconds or warm in the oven.

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CONCLUSION

This Blueberry Cottage Cheese Breakfast Bake is one of those feel-good recipes that’s as nourishing as it is comforting. Whether you’re looking for a protein-rich breakfast or a sweet-but-healthy afternoon snack, this bake delivers. It’s easy, versatile, and a little bit nostalgic—the kind of dish that makes you want to slow down and savor the morning. Try it once, and you’ll likely be adding it to your regular rotation.