Can I use frozen blueberries?

Yes. Add them while frozen and skip the thawing step. That keeps the texture better in Blueberry Cottage Cheese Breakfast Bake .

Can I make it ahead of time?

Absolutely. This recipe is great for meal prep. Bake it, chill it, and reheat portions throughout the week.

Can I add more protein?

Yes. You can use protein oats, higher-protein milk, or even stir in a small amount of vanilla protein powder.

Does it taste strongly like cottage cheese?

No. The cottage cheese melts into the bake and creates a creamy texture, but the flavor stays balanced and mild.

Yes. Blueberry Cottage Cheese Breakfast Bake tastes good warm, room temperature, or cold from the fridge.

Is this recipe good for brunch?

Definitely. It looks beautiful on a brunch table and fits well with both sweet and savory sides.

Blueberry Cottage Cheese Breakfast Bake | Easy High-Protein Morning Bake

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This Blueberry Cottage Cheese Breakfast Bake is an easy, protein-rich breakfast made with cottage cheese, oats, eggs, maple syrup, and juicy blueberries. It bakes into a soft, lightly sweet dish that works beautifully for busy mornings, meal prep, or brunch.

Author: Irma
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 9 servings 1x
Category: Breakfast

Ingredients

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1 cup 4% cottage cheese
3 large eggs, at room temperature
2/3 cup old-fashioned oats
1/4 cup 2% milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries, divided
Maple syrup, optional for serving

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Instructions

Heat the oven and prepare the dish
Set the oven to 350°F. Lightly coat an 8-inch baking dish with cooking spray so the bake will release cleanly after baking.
Mix the batter
In a large mixing bowl, whisk together the cottage cheese, eggs, oats, milk, maple syrup, vanilla extract, cinnamon, and salt. Keep whisking until the mixture looks evenly combined and the cottage cheese blends through the batter as much as possible.
Add some of the blueberries
Stir in 1/2 cup of the blueberries. Fold them through gently so they spread throughout the mixture instead of sinking into one spot.
Fill the baking dish
Pour the mixture into the prepared baking dish. Use a spatula to smooth it out so the surface sits in an even layer from corner to corner.
Finish with the remaining blueberries
Scatter the rest of the blueberries over the top of the batter. Press them in very lightly if needed so they sit nicely on the surface.
Bake until set
Place the dish in the oven and bake for 35 to 45 minutes. The edges should look lightly golden, and the center should feel firm when you gently touch it. If the middle still looks loose, give it a few more minutes.
Cool before slicing
Remove the bake from the oven and let it rest for at least 10 minutes. This helps it firm up enough to slice neatly.
Serve
Cut into squares and serve warm. Add maple syrup on top if desired for extra sweetness.

Notes

Frozen blueberries can be used instead of fresh. Add them straight from the freezer without thawing.
This bake stores well in the refrigerator, making it a great make-ahead breakfast.
For extra protein, try protein oats, higher-protein milk, or a small scoop of vanilla protein powder.

Nutrition

Serving Size: 1 serving
Calories: 81
Sugar: 6g
Sodium: 127mg
Fat: 3g
Saturated Fat: 1g
Carbohydrates: 11g
Fiber: 1g
Protein: 4g
Cholesterol: 51mg

Find it online: https://irmacooks.com/blueberry-cottage-cheese-breakfast-bake-2/