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!
Why I Love This Recipe
- Creamy
- Protein-packed
- Fruity
- Easy
Blueberry Cottage Cheese Breakfast Bake Recipe
To make this delicious breakfast casserole, you’ll need the following ingredients:
Ingredients
- 2 cups full-fat cottage cheese – Provides a creamy, protein-rich base.
- 4 large eggs – Binds the bake for a fluffy texture.
- 4 tablespoons allulose sweetener – Sweetens without sugar spikes.
- 2 teaspoons vanilla extract – Adds warm, aromatic depth.
- 1 teaspoon lemon zest – Brightens with a zesty, citrusy note.
- 2 tablespoons coconut flour – Thickens the mix for a perfect set.
- 1 2/3 cups berries, divided – Brings juicy, sweet bursts (blueberries recommended).
- Powdered sugar (optional) – For an extra sweet and decorative touch
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.
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
- 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.
- 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.
- 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!