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Blueberry Cottage Cheese Breakfast Bake: Fluffy & Creamy in 30 Minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fluffy, non-soggy blueberry cottage cheese breakfast bake with creamy texture and bold berry flavor. Perfect for meal prep, gluten-free option.
Ingredients
- 2 cups full-fat cottage cheese (Daisy® or Friendship® recommended)
- 1½ cups fresh blueberries (or frozen, thawed and drained)
- 3 large egg whites (or 3 flax eggs for vegan)
- ¼ cup maple syrup (or monk fruit syrup for low-calorie)
- 1 tsp vanilla extract
- ½ cup old-fashioned rolled oats (gluten-free if needed)
- 1 tbsp cornstarch (for tossing blueberries, optional)
Instructions
Prep :
- Strain cottage cheese in a fine-mesh strainer for 10 minutes to remove excess moisture.
- Preheat oven to 375°F (190°C).
- If using frozen blueberries, thaw, drain, and toss with cornstarch.
Mix :
- In a bowl, whisk egg whites, maple syrup, and vanilla until frothy.
- Gently fold in strained cottage cheese.
Assemble :
- Fold blueberries into the batter.
- Pour mixture into a 9-inch glass/ceramic baking dish.
- Sprinkle oats evenly on top.
Bake :
- Bake for 25–30 minutes, until a toothpick inserted comes out clean.
- Let cool for 10 minutes before serving.
Notes
Dairy-free: Use Kite Hill almond milk cottage cheese.
Vegan: Substitute egg whites with flax eggs.
Refrigerate leftovers for up to 4 days or freeze slices for 3 months.
Avoid sogginess : Always strain cottage cheese and drain berries thoroughly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of bake)
- Calories: 300 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 25mg
