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Square of blueberry cottage cheese breakfast bake on a white plate with a fork, the golden baked dish and fresh blueberries behind

Blueberry Cottage Cheese Breakfast Bake

Cottage cheese, eggs and rolled oats blended into a smooth batter, folded with blueberries and baked in an 8x8 dish until golden and set. A high-protein, make-ahead breakfast that slices into six squares.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 squares
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups cottage cheese full-fat or 2%
  • 4 large eggs
  • 1 cup rolled oats
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 1/2 cups blueberries fresh or frozen (not thawed), divided

Method
 

  1. Heat the oven to 350°F and grease an 8x8-inch baking dish.
  2. Blend the cottage cheese, eggs, oats, maple syrup, vanilla, cinnamon, baking powder and salt until completely smooth, about 1 minute.
  3. Fold 1 cup of the blueberries into the batter, pour into the dish and scatter the remaining 1/2 cup on top.
  4. Bake 35 to 45 minutes, until golden, puffed and set in the centre; a toothpick inserted in the middle should come out clean.
  5. Cool at least 15 minutes before cutting into 6 squares.

Notes

Storage: refrigerate within 2 hours of baking, covered, for up to 5 days. Freeze individual squares, wrapped, for up to 3 months.
Reheat: microwave a square for 30 to 60 seconds, until warm through.
Frozen blueberries: add them straight from the freezer; the bake may need a few extra minutes.
Egg dishes are fully cooked at 160°F.
Nutrition (about 220 kcal and 14 g protein per square) is an estimate calculated from standard ingredient values, not a laboratory analysis.