1. Is cottage cheese and blueberries a good breakfast?

Totally. Cottage cheese and blueberries are basically a breakfast power couple. You’ve got high-quality protein from the cottage cheese and antioxidants plus fiber from the blueberries . When you pair them in a warm, baked dish like this, it’s not just delicious it’s also balanced, filling, and great for energy throughout the morning. I honestly feel like I’m treating myself and staying on track.

2. What does cottage cheese do in baking?

Cottage cheese is one of those secret weapon ingredients in baking. It adds creaminess , a subtle tang, and tons of moisture without needing loads of oil or butter. It also bumps up the protein , so your baked goods aren’t just empty carbs. In this Blueberry Cottage Cheese Breakfast Bake , it’s what makes the texture fluffy and custard-like basically the reason it feels like breakfast and dessert.

3. How many calories are in a blueberry cottage cheese bake?

For this version, you’re looking at around 210 calories per slice , assuming the whole bake is cut into six portions. It’s lower in sugar and fat than most breakfast bakes, and it delivers about 13–15 grams of protein per serving, which is pretty impressive. If you’re counting macros or trying to balance meals, this recipe is a dream.

4. Can you eat cottage cheese for breakfast?

Yes and you absolutely should . Cottage cheese is one of the best high-protein breakfast choices out there. It’s versatile (sweet or savory), keeps you full, and pairs well with fruit, oats, or eggs. I’ve made everything from cottage cheese taco bowls to protein dips and now this bake… and it works every single time. Plus, it’s budget-friendly and easy to keep stocked.

7 Irresistible Reasons to Love This Blueberry Cottage Cheese Breakfast Bake

Description

A cozy, high-protein breakfast bake made with cottage cheese, oats, banana, and fresh blueberries. Naturally sweetened, gluten-free, and perfect for meal prep.

Ingredients

Scale

1 cup cottage cheese (full-fat or low-fat)
2 large eggs
1 ripe banana, mashed
1 ½ cups rolled oats or 1 cup oat flour
1 tsp baking powder
½ tsp cinnamon
1 tsp vanilla extract
¼ cup maple syrup or honey (optional)
½ cup unsweetened almond milk
1 cup fresh or frozen blueberries
Pinch of salt
Cooking spray or oil for greasing

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
Mash the banana in a large bowl. Stir in cottage cheese, eggs, vanilla, maple syrup, and almond milk.
Add oats or oat flour, baking powder, cinnamon, and a pinch of salt. Stir to combine.
Gently fold in blueberries (save some for topping).
Pour batter into prepared dish, top with extra blueberries, and bake for 35–40 minutes or until set.
Cool for 10–15 minutes before slicing. Serve warm or refrigerate for later.

Notes

If using frozen blueberries, add them frozen no need to thaw.
Let the bake cool before slicing for best texture.
Add a scoop of vanilla protein powder for extra protein, and reduce oats slightly.
Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 6g
Sodium: 180mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 14g
Cholesterol: 90mg