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A square of blueberry cottage cheese breakfast bake on a plate, golden on top with bursting blueberries and a drizzle of maple syrup

Blueberry Cottage Cheese Breakfast Bake

Blended cottage cheese, eggs and oats baked with juicy blueberries and lemon zest into creamy, high-protein squares that are perfect for meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Blended base
  • 2 cups cottage cheese one 16-ounce container (450 g)
  • 3 large eggs
  • 3/4 cup milk (180 ml)
  • 1/4 cup maple syrup (60 ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest from 1 small lemon
Oats and berries
  • 2 cups old-fashioned rolled oats (180 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups blueberries fresh or frozen (225 g)
  • 1 teaspoon butter or nonstick spray for greasing

Method
 

  1. Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish.
  2. Blend the cottage cheese, eggs, milk, maple syrup, vanilla, cinnamon and lemon zest for about 30 seconds, until completely smooth.
  3. Pour into a large bowl and stir in the oats, baking powder and salt.
  4. Gently fold in most of the blueberries, reserving a small handful for the top.
  5. Spread the batter in the prepared dish and scatter the reserved blueberries over the top.
  6. Bake for 38 to 42 minutes, until golden and set in the center, or until the center reaches 160°F (71°C).
  7. Cool for at least 10 minutes before cutting into 6 squares.

Notes

Make ahead: Mix the batter, cover and refrigerate overnight, then bake in the morning.
Storage: Refrigerate up to 4 days or freeze individual squares up to 3 months.
Nutrition is an estimate per serving, made with 2 percent cottage cheese and 2 percent milk.