blueberry cottage cheese breakfast bake
Protein-packed blueberry cottage cheese breakfast bake with juicy berries and creamy texture. Ready in under an hour!
Ingredients
- 2 cups cottage cheese 2% or 4% milk fat recommended
- 6 large eggs
- ½ cup rolled oats use certified gluten-free if needed
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from 1 medium lemon
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups fresh blueberries divided (or frozen, unthawed)
- Cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish with cooking spray or butter.
- In a large bowl, whisk the eggs until well beaten.
- Add the cottage cheese, rolled oats, maple syrup, vanilla extract, lemon zest, cinnamon, and salt to the beaten eggs. Mix until well combined.
- Gently fold in 1 cup of the blueberries, being careful not to crush them.
- Pour the mixture into your prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup of blueberries on top.
- Bake for 35-40 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Serve warm, at room temperature, or chilled based on preference. Store leftovers covered in the refrigerator for up to 4 days.
Notes
Nutrition Information (per serving)
- Calories: 215 kcal
- Protein: 21g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 9g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 130mg
- Sodium: 280mg
- Calcium: 120mg
- Iron: 1mg