Can I use frozen blueberries?

Yes! Use frozen berries in the blueberry cottage cheese breakfast bake recipe, but thaw and drain them first to prevent sogginess.

How long can I store leftovers?

Cover and refrigerate leftovers for up to 4 days (USDA guidelines). Freeze slices for up to 3 months—wrap in parchment to avoid freezer burn.

Swap sugar for erythritol and use almond flour oats. The blueberry cottage cheese breakfast bake recipe macros: ~250 calories/serving.

Absolutely! Use vegan cottage cheese (e.g., Kite Hill) and flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

Overmixing the batter activates gluten. Fold gently for a fluffy blueberry cottage cheese breakfast bake recipe.

Assemble the batter the night before. Add 5 minutes to the bake time.

Not ideal, but try canned pie filling for a sweeter twist on the blueberry cottage cheese breakfast bake recipe.

Start with ¼ cup sugar, taste the batter, and add more as needed.

Yes! Bake at 375°F for 18–20 minutes. Perfect for meal prep.

Fluffy, non-soggy blueberry cottage cheese breakfast bake with creamy texture and bold berry flavor. Perfect for meal prep, gluten-free option.

Scale

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.

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.