Description
This creamy, protein-packed blueberry breakfast bake is perfect for busy mornings and meal prep, combining the richness of cottage cheese with fresh blueberries for a delightful start to your day.
Ingredients
Main Ingredients
- 2 cups cottage cheese, 2 percent or 4 percent (Small-curd works best for smooth texture.)
- 3 large eggs
- 1/2 cup liquid egg whites (Optional.)
- 1 cup fresh blueberries (Can use frozen without thawing.)
- 1 tablespoon cornstarch (Or 2 tablespoons oat flour for structure.)
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup or honey (Optional for sweetness.)
- 1 tablespoon lemon zest (Optional but adds brightness.)
- 1 pinch salt
- Nonstick spray or butter for greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8×8 baking dish.
- Blend cottage cheese, eggs, egg whites, vanilla, cornstarch (or oat flour), maple syrup, lemon zest, and a pinch of salt until mostly smooth.
- Fold in the blueberries. If using frozen, do not thaw.
- Pour the mixture into the greased dish and smooth the top. Tap once to release air bubbles.
- Bake for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle.
- Rest for 10 to 15 minutes before slicing. It firms up as it cools.
Notes
Enjoy warm on the first day, chilled on subsequent days. Store in airtight containers for up to 4 days or freeze for up to 2 months. Reheat gently in the microwave or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, brunch
- Cuisine: American