Description
This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a delicious, healthy, and easy make-ahead breakfast recipe loaded with protein from cottage cheese and eggs, naturally sweetened with maple syrup, and packed with juicy blueberries and fresh lemon flavor. A perfect gluten-free meal prep breakfast or snack idea.
Ingredients
1 cup cottage cheese
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup rolled oats (or quick oats)
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, whisk together cottage cheese, eggs, maple syrup, vanilla extract, and lemon zest until smooth.
3. Stir in oats, baking powder, and salt. Mix until well combined.
4. Gently fold in the blueberries without breaking them.
5. Pour the mixture into the baking dish and smooth out the top. Add extra blueberries on top if desired.
6. Bake for 35–40 minutes until the top is golden and the center is set.
7. Let it cool for 10 minutes before slicing. Serve warm or cold.
Notes
This breakfast bake can be enjoyed warm, room temperature, or cold from the fridge.
Use full-fat or 2% cottage cheese for the best texture and taste.
You can blend the cottage cheese if you prefer a smoother batter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg