Blueberry Cottage Cheese Breakfast Bake: The High‑Protein Brunch Hero You’re Not Making Yet

I absolutely love how this Blueberry Cottage Cheese Breakfast Bake transforms wholesome ingredients into a warm, protein-packed brunch dish. It’s creamy, slightly sweet, full of berries—and perfect for fueling my day.

Why You’ll Love This Recipe

I adore this bake because it delivers a hearty breakfast without relying on sugar-laden pastries. The cottage cheese adds a punch of protein, the oats bring wholesome fiber, and the blueberries add a burst of freshness. Best of all? I assemble it in one bowl, bake, and let it work its magic while I sip coffee and plan my day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups cottage cheese

• 1 cup rolled oats

• 2 large eggs

• ½ cup milk (dairy or plant‑based)

• 2 Tbsp honey or maple syrup

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp cinnamon

• Pinch of salt

• 1 cup fresh or frozen blueberries

• Zest of half a lemon (optional for brightness)

directions

1. Preheat oven to 350 °F (175 °C) and lightly grease a 9‑inch baking dish.

2. In a large bowl, combine cottage cheese, oats, eggs, milk, honey, vanilla, baking powder, cinnamon, salt, and lemon zest.

3. Gently fold in the blueberries—reserve a few to sprinkle on top if desired.

4. Pour the mixture into the prepared dish and smooth the top.

5. Scatter the reserved berries over the surface for a pretty finish.

6. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.

7. Let it cool for about 5 minutes before slicing.

Servings and timing

• Servings: 6 hearty slices

• Total time: approx. 45 minutes

  • Prep: 10 minutes

  • Bake: 30–35 minutes

  • Rest: 5 minutes

Variations

• I sometimes swap blueberries for raspberries, strawberries, or a mix for seasonal variety.

• To add crunch, I top it with a tablespoon of chopped nuts (walnut, pecan, or almond) before baking.

• For a citrus twist, I stir in orange zest or swap lemon for the original.

• I’ll sprinkle in a tablespoon of chia or flax seeds to boost fiber and omega‑3s.

• If I want it sweeter, I drizzle maple syrup or top with Greek yogurt and honey after baking.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I pop slices in the toaster oven or regular oven at 325 °F (160 °C) for about 8 minutes until warm and slightly crisp on top. I can also microwave single portions for around 30 seconds.

FAQs

How can I make this dairy‑free?

I substitute the cottage cheese with a plant‑based yogurt and use almond or oat milk—it still bakes up creamy and delicious.

Can I prep this the night before?

Yes—I mix everything, pour it into the dish, then cover and refrigerate overnight. I bake it in the morning; it may need a few extra minutes if cold from the fridge.

Is it freezer‑friendly?

Absolutely—I cut cooled slices, wrap individually, and freeze for up to 2 months. To reheat, I thaw a slice in the fridge overnight and warm it in the toaster oven.

What proteins or mix‑ins can I add?

I sometimes stir in a scoop of vanilla protein powder or spread a layer of nut butter between baked layers. It boosts both flavor and nutrition.

Can I use steel‑cut oats instead of rolled oats?

I don’t recommend it—steel‑cut oats need much longer to cook and won’t soften properly in this bake.

Conclusion

This Blueberry Cottage Cheese Breakfast Bake has become my go-to protein-rich brunch option. It’s easy to prep, full of wholesome ingredients, and wonderfully adaptable. Whether I’m feeding family on a lazy weekend morning or prepping my weekday breakfasts in advance, it’s a delicious way to start the day strong—and I’m thrilled to share it with you.