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Blueberry Cottage Cheese Breakfast Bake

Blueberry Cottage Cheese Breakfast Bake for Energizing Mornings

This Blueberry Cottage Cheese Breakfast Bake is a high-protein breakfast option that combines creamy texture with sweet blueberries for a delightful start to the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cottage Cheese Opt for full-fat for richer texture.
  • 4 large Eggs Choose room temperature for best results.
  • 1/4 cup Honey or Maple Syrup Adjust to taste.
  • 1 teaspoon Vanilla Extract Pure extract works best.
  • 1 teaspoon Ground Cinnamon
  • 2 cups Blueberries Fresh or frozen; no need to thaw if frozen.
For the Topping
  • 1 cup Rolled Oats Old-fashioned oats preferred.
  • 1/2 cup Almond Flour or All-Purpose Flour Use almond flour for gluten-free.
  • 1/4 cup Melted Butter or Coconut Oil Choose based on dietary needs.

Equipment

  • Oven
  • Blender or Food Processor
  • Baking dish
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. Blend cottage cheese, room temperature eggs, honey or maple syrup, vanilla extract, and ground cinnamon until smooth.
  3. Gently fold in the blueberries.
  4. Combine rolled oats, flour, melted butter or coconut oil, and cinnamon in a separate bowl to make the crumble topping.
  5. Pour the blended mixture into the baking dish and sprinkle the crumble topping on top.
  6. Bake for 35-40 minutes until golden brown and firm in the center.
  7. Cool for at least 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 24gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

Ensure cottage cheese is drained to avoid a soggy bake. Use flour on frozen blueberries to prevent sinking.

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