Description
This soft, creamy, cheesecake-like Blueberry Cottage Cheese Breakfast Bake is packed with protein and naturally sweet blueberries for the ultimate healthy breakfast. Made with cottage cheese, oats, eggs, and vanilla protein powder, this easy baked breakfast is perfect for meal prep, post-workout fuel, or a satisfying brunch. With only about 225 calories and 22g protein per serving, it tastes indulgent while staying macro-friendly.
Ingredients
Scale
- 1 cup (225g) cottage cheese (4% milkfat recommended)
- 4 large eggs
- ½ cup (45g) rolled oats, blended into oat flour
- 1 scoop (about 30g) vanilla protein powder
- 1 cup (150g) fresh or frozen blueberries
- 2–3 tablespoons maple syrup (or sugar-free maple syrup)
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- Pinch of salt (optional)
Optional Toppings:
- Extra blueberries
- Sliced almonds or chopped pecans
- Drizzle of maple syrup
- Greek yogurt or whipped cottage cheese
- Powdered sugar substitute
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
- Add the rolled oats to a blender or food processor and blend until they resemble fine oat flour. Set aside.
- In the same blender, combine cottage cheese, eggs, maple syrup, lemon juice, vanilla extract, and vanilla protein powder. Blend until smooth and creamy, about 30–45 seconds.
- Add the oat flour, cinnamon, baking powder, and salt. Pulse gently just until combined. Avoid overmixing.
- Fold in the blueberries with a spatula, reserving a few for topping if desired.
- Pour the batter into the prepared baking dish and spread evenly. Top with extra blueberries and optional nuts.
- Bake for 35–40 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted into the center should come out mostly clean.
- Let the bake cool for 10–15 minutes before slicing into 4 squares.
- Serve warm, chilled, or store for meal prep breakfasts throughout the week.
Notes
- For the creamiest texture, use full-fat cottage cheese.
- Frozen blueberries work perfectly — no need to thaw.
- To make it lower carb, use sugar-free syrup and a low-carb protein powder.
- Add lemon zest for a bright lemon-blueberry flavor.
- Store leftovers in the refrigerator for up to 5 days or freeze individual slices for easy meal prep.
- This breakfast bake tastes delicious both warm and cold.
- Pair with coffee, turkey sausage, or fresh fruit for a balanced breakfast.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 225
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
Keywords: High-Protein Blueberry Cottage Cheese Breakfast Bake