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High-Protein Blueberry Cottage Cheese Breakfast Bake

A creamy, protein-rich blueberry breakfast bake made with cottage cheese. Easy to prepare, meal-prep friendly, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 9
Calories 160 kcal

Ingredients
  

  • 2 cups full-fat cottage cheese
  • 4 large eggs
  • 4 tbsp sweetener of choice (sugar, maple syrup, or alternative sweetener)
  • 2 tsp vanilla extract
  • 2 tsp cornstarch
  • 1 tsp lemon zest
  • 1½ cups blueberries, divided

Instructions
 

  • Preheat the Oven
    Set the oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly.
  • Strain the Cottage Cheese
    Place the cottage cheese in a fine mesh strainer and press gently for 2–3 minutes to remove excess liquid.
  • Blend the Mixture
    Combine the drained cottage cheese, eggs, sweetener, vanilla, and cornstarch in a blender. Blend until completely smooth, scraping the sides once as needed.
  • Check the Texture
    The mixture should resemble a thick, creamy smoothie.
    If grainy → blend 10–15 seconds more
    If too thick → add 1 tsp milk
  • Fold in Blueberries
    Transfer to a bowl and gently fold in 1 cup of blueberries and the lemon zest without crushing the berries.
  • Fill the Baking Dish
    Pour the batter into your prepared dish and tap it gently on the counter to release air bubbles.
  • Bake
    Bake for 35–40 minutes, or until the edges are set and a toothpick comes out mostly clean with a few moist crumbs.
  • Cool and Serve
    Let cool for 10–15 minutes before slicing. Top with the remaining blueberries.

Notes

  • Full-fat cottage cheese provides the best texture and flavor.
  • Frozen blueberries can be used—don’t thaw them first.
  • For a firmer bake, let it cool completely before slicing.
  • Great for meal prep or healthy snacks throughout the day.