Picture a sunny morning when the craving for a warm, fruity breakfast hits, and a tub of cottage cheese and some blueberries are ready to shine.

This Blueberry Cottage Cheese Breakfast Bake delivers—creamy, protein-packed, and bursting with juicy berries, it’s a wholesome start to any day.

Ready to whip up a breakfast that feels like a treat? Let’s get baking!

Blueberry Cottage Cheese Breakfast Bake Recipe

To make this delicious breakfast casserole, you’ll need the following ingredients:

Ingredients

Ingredient	Amount
Cottage Cheese (full-fat)	2 cups
Large Eggs	4
Allulose Sweetener	4 tbsp
Vanilla Extract	2 tsp
Lemon Zest	1 tsp
Coconut Flour	2 tbsp
Berries, divided	1 ⅔ cups
Powdered Sugar (optional)	As needed

Optional Add-Ons

• 1 tbsp sliced almonds – Sprinkles on a nutty crunch.
• 1/4 tsp cinnamon – Mixes in for a warm, cozy flavor.
• 1 tbsp chia seeds – Adds texture and extra nutrition.

Tools You’ll Need

• 8×8-inch baking dish – Bakes the mixture into a cohesive dish.
• Blender or food processor – Purees ingredients to a smooth consistency.
• Spatula – Stirs in berries and spreads batter evenly.
• Small strainer – Drains cottage cheese for a thicker bake.
• Parchment paper – Optional for easy cleanup.

Step-by-Step Instructions

Step 1: Preheat Oven

Set the oven to 350°F (175°C) to warm up—takes about 10 minutes. Lightly grease an 8×8-inch baking dish or line with parchment for easy removal.

Step 2: Drain Cottage Cheese

Place 2 cups full-fat cottage cheese in a strainer—gently press to remove excess liquid, about 1-2 minutes. This prevents a watery bake.

Step 3: Blend Wet Ingredients

In a blender, combine the drained cottage cheese, 4 large eggs, 4 tbsp allulose sweetener, and 2 tsp vanilla extract—blend on high for 30-40 seconds until silky smooth.

Step 4: Add Dry Ingredients

Add 2 tbsp coconut flour to the blender—pulse for 10 seconds to mix thoroughly, scraping sides with a spatula if needed. Should be thick and creamy.

Step 5: Stir in Berries and Zest

Pour the blended mixture into a bowl—gently fold in 1 cup berries and 1 tsp lemon zest with a spatula until evenly distributed. Reserve 2/3 cup berries for topping.

Step 6: Pour into Dish

Transfer the mixture to the prepared baking dish—spread evenly with the spatula, smoothing the top for a neat finish. Sprinkle reserved berries on top.

Step 7: Bake the Dish

Bake for 35-40 minutes until the center is set and edges are lightly golden—test with a toothpick for a clean pull. Avoid overbaking for a moist texture.

Step 8: Cool and Serve

Let the bake cool in the dish for 10-15 minutes to firm up—slice or scoop, then serve warm with a dusting of sweetener if desired.

More Breakfast Casserole Recipes:

• Egg and Veggie Bake
• Cinnamon Roll Casserole
• Cottage Cheese Egg Casserole

Storage and Serving

Store in an airtight container in the fridge for up to 5 days—reheat at 325°F for 10 minutes or enjoy cold. Serve as a breakfast or snack with yogurt or coffee.

Tips for Success

• Drain cottage cheese well—excess liquid makes it soggy.
• Don’t overblend flour—keeps the texture light.
• Check doneness at 35 minutes—avoids dryness.
• Use fresh or frozen berries—thaw frozen ones first.

Substitutes and Variations

• Sweetener Swap – Use monk fruit or stevia instead of allulose.
• Berry Mix – Swap blueberries for raspberries or mixed berries.

Nutritional Breakdown

Nutrient	Per Serving (9 servings total)
Calories	150 kcal
Fat	7g
Protein	10g
Total Carbs	12g
Fiber	2g
Net Carbs	10g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with a cappuccino for a cozy morning vibe.
• Pair with plain Greek yogurt for extra creaminess.

Common Mistakes to Avoid

1. Skipping the cottage cheese drain and getting a watery bake – Undrained cottage cheese adds too much liquid, making the dish soggy and loose; a soupy batch was a letdown—press out excess liquid first.
2. Overbaking and ending with a dry, rubbery texture – Baking past 40 minutes dries out the protein-rich mix, turning it tough; a chewy flop taught patience—check at 35 minutes for a clean toothpick.
3. Using cold eggs and getting a lumpy batter – Cold eggs don’t blend smoothly, leaving grainy bits in the mix; a chunky batter was annoying—use room-temp eggs for a silky result.

FAQs

Can I use low-fat cottage cheese?

Yes, but it’s less creamy—full-fat gives best texture.

No allulose?

Use monk fruit or erythritol—same amount.

Frozen berries okay?

Yes, thaw and drain first to avoid excess liquid.

How do I know it’s done?

Toothpick should come out clean, not wet.

Final Thoughts

When a wholesome breakfast is the goal, this Blueberry Cottage Cheese Breakfast Bake rises to the occasion with creamy, berry-packed goodness that feels like a morning treat. Pop it in the oven for your next sunrise spread, and swing back with a comment to share how it went—bet it’ll be a hit!