Blueberry Cottage Cheese Breakfast Bake

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Imagine waking up to the comforting aroma of a warm, creamy breakfast bake straight from the oven. This Blueberry Cottage Cheese Breakfast Bake blends rich, velvety cottage cheese with bursts of sweet, juicy blueberries in every bite. The golden-brown top offers a slightly crisp texture that contrasts beautifully with the soft and creamy interior — a delightful way to start your day.

Perfect for busy mornings, weekend brunches, or even as a light dessert, this bake is not only delicious but packed with protein to keep you energized. With minimal effort, you’ll have a wholesome, satisfying dish that feels indulgent yet healthy.

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Ingredients for this Blueberry Cottage Cheese Breakfast Bake

• 2 cups cottage cheese
• 1/2 cup Greek yogurt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/3 cup all-purpose flour (or almond flour for a gluten-free option)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blueberries
• Butter or oil for greasing the baking dish

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Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or oil to prevent sticking and ensure easy serving.

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Step 2: Mix the Batter

In a large mixing bowl, combine the cottage cheese, Greek yogurt, and eggs. Whisk until smooth and creamy. Add the honey (or maple syrup), vanilla extract, flour, baking powder, and salt. Stir well until fully incorporated and no lumps remain.

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Step 3: Add the Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. Reserve a few berries to sprinkle on top for an attractive finish.

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Step 4: Bake to Perfection

Pour the batter into the prepared baking dish and scatter the reserved blueberries on top. Bake for 35-40 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.

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Step 5: Cool and Serve

Allow the bake to cool for at least 10 minutes before slicing. Enjoy it warm or chilled — perfect on its own or drizzled with extra honey or syrup for added sweetness.

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Storage Instructions

To keep your Blueberry Cottage Cheese Breakfast Bake fresh, store it in an airtight container in the refrigerator for up to 4 days. For best results, let it cool completely before storing to prevent excess moisture buildup.

For longer storage, slice the bake into portions, wrap them individually, and freeze in airtight bags or containers for up to 2 months. Reheat frozen portions in the microwave for about 1-2 minutes or in the oven at 300°F (150°C) until warmed through.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~180
• Protein: ~12g
• Carbohydrates: ~18g
• Fats: ~7g
• Fiber: ~1g
• Sugar: ~10g

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Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well; just toss them in a bit of flour before adding to the batter to prevent excess moisture.

2. Can I make this bake dairy-free?

Yes, substitute cottage cheese with a dairy-free alternative like almond or soy-based cottage cheese, and swap Greek yogurt for a coconut yogurt alternative.

3. Is this recipe gluten-free?

To make it gluten-free, use almond flour or a certified gluten-free flour blend instead of all-purpose flour.

4. Can I add other fruits?

Absolutely! Raspberries, diced strawberries, or even sliced peaches make delicious additions.

5. What can I serve with this bake?

Pair it with a drizzle of honey, a dollop of Greek yogurt, or a sprinkle of powdered sugar for extra flavor.

6. Can I prepare this bake the night before?

Yes, assemble the batter in your dish, cover it tightly, and refrigerate overnight. Bake it fresh the next morning for best results.

7. How do I know when it’s fully cooked?

The bake is done when the edges are golden brown, and the center is set but still has a slight jiggle. A toothpick inserted should come out mostly clean.

8. Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works well and keeps the bake lighter without sacrificing creaminess.

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