This Blueberry Cottage Cheese Breakfast Bake is the real deal. High protein, low carb, easy to meal prep, and actually works—unlike that viral version that’s been making the rounds online.
I Tried the Viral Blueberry Breakfast Bake with Cottage Cheese So You Don’t Have To..
You’ve probably seen that viral cottage cheese bake floating around—cottage cheese, eggs, blueberries, and somehow it magically turns into a fluffy dreamy high protein breakfast bake using cottage cheese? Umm no. We fixed the fake viral recipe so you didn't have to waste your time or money.
In Facebook groups the viral version is being credited to Ina Garten, James Oliver, Pioneer Woman, or Stanley Tucci...it's just to pull you in and get you to click, these celebrity chefs did not create this trend.
Our healthy and easy tested version is a cross between a pancake and a Dutch baby. It's soft and creamy, yet perfectly sets up due to the right amount of blended oats (or almond flour) + a scoop of vanilla protein powder to give it body.
This blueberry cottage cheese bake has 22g of protein, 18 net carbs (use almond flour for oats to bring the carbs down), and just 225 calories per slice. This is a perfect macro friendly breakfast and it's great for meal prep breakfasts too! We kept it light on the sweetness level so you can adjust it to your personal preference.
✨ Grab your free printable list of high protein foods to help plan more protein packed meals like this!
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Ingredients You’ll Need
- nonstick baking spray
- cottage cheese (4%) - the higher fat cottage cheese helps give the dish lots of flavor and keeps the recipe from getting soggy
- large eggs
- rolled oats, blended into oat flour - or use fine almond flour for lower carbs. Use gluten-free certified to keep this recipe GF.
- vanilla protein powder (whey or plant-based). We used Orgain brand which does add a touch of sugar.
- fresh blueberries - frozen could work as well, we haven't tested this. Just mix them in from frozen.
- maple syrup or sugar free maple syrup (for a keto or diabetic friendly option)
- lemon juice - freshly squeezed. Helps to brighten the flavors and reacts with the baking powder to help the breakfast bake rise.
- vanilla extract
- cinnamon
- baking powder
- Pinch of salt - optional
How to Make High Protein Blueberry Cottage Cheese Bake
- Preheat your oven to 350°F and lightly grease an 8x8” baking dish.
- Blend the rolled oats in a blender or food processor until they resemble flour. Or you can buy oat flour but making your own is cheaper.
- In a blender or bowl, combine cottage cheese, eggs, syrup, vanilla, lemon juice, and protein powder. Blend until smooth.
- Add in oat flour, cinnamon, baking powder, and salt. Stir to combine.
- Fold in blueberries gently (if using frozen, no need to thaw). You can add a handful of berries to the top
- Pour into prepared dish and bake for 35–40 minutes, until the center is set and top is lightly golden. The cottage cheese bake will start to pull away from the sides as you can see below.
- Cool slightly, slice into 4 squares, and enjoy warm. Sprinkle with a powdered sweetener like powdered sugar or powdered monk fruit if desired, but that's totally optional!
Recipe tips
- Skip the blender: Want a baked oatmeal vibe? Skip blending the oats and stir everything by hand with whole quick oats instead. this doesn't add enough oats to be considered baked oatmeal, but it should give you a chunkier texture.
- Make it sweeter: If your protein powder isn’t sweetened, taste the batter and add more monk fruit or maple syrup. We went lighter on the sweetness level, but feel free to drizzle syrup over the top too.
- Berry swap: Use raspberries, blackberries, or a mix!
- We used Good Culture brand cottage cheese to make this higher protein.
- To get that "blueberries popping out of the top" look, sprinkle a handful of berries on top of the cottage cheese blueberry bake after 15-20 minutes of cooking. That'll keep the berries from sinking.
How to Store It
- Fridge: Store in an airtight container up to 5 days. Best enjoyed cold or reheated in a microwave for 20–30 seconds.
- Freezer: Freeze individual portions for up to 2 months. Wrap in parchment, then store in a freezer-safe container or bag.
✨ Grab your free printable list of high protein foods to help plan more protein packed meals like this!
👉 Click here to get the list
Common Questions
Does cottage cheese make this recipe soggy?
If you're using a low fat cottage cheese or a cheap brand of cottage cheese, yes, this recipe could turn a little wet. The reason? Lower fat or cheaper brands add more moisture which prevents the recipe from setting. If you don't have 4% cottage cheese, please drain your cottage cheese before using it in the recipe.
Blueberry cottage cheese breakfast bake reviews?
If you're looking for views for that viral cottage cheese breakfast bake, be aware that many of those aren't real either. Here's just a small sampling of results by real people who wasted their time and money on the Facebook and Pinterest.
The images look like a dream. But when you actually make it? It could very well become soggy, the center won't set, the blueberries will sink, and the texture will be like scrambled eggs.
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Recipe
Easy Blueberry Cottage Cheese Bake
Equipment
- 1 8x8 pan
- blender or food processor
Ingredients
- 1 cup cottage cheese We used 4% Good Culture cottage cheese, any 4% brand will be fine
- 4 large eggs
- ½ cup rolled oats blended into oat flour
- 1 30g scoop vanilla protein powder Scoop size can vary by company, you'll need an estimated 30 grams which you can estimated based on the nutritional content and serving size.
- 1 cup blueberries fresh or frozen - we used fresh. Frozen could make it a little wetter
- 2 –3 tablespoon maple syrup or sugar free maple syrup
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch of salt optional
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8” baking dish with non-stick baking spray.
- Blend oats in a blender or food processor until fine (oat flour).
- In a blender or large mixing bowl, combine cottage cheese, eggs, sweetener, vanilla, lemon juice, and protein powder. Blend until smooth.
- Add in the blended oats, cinnamon, baking powder, and salt. Stir until fully combined.
- Gently fold in the blueberries.
- Pour the batter into your baking dish.
- Bake for 35–40 minutes or until the center is set, the edges are golden, and the breakfast bake starts to pull away from the sides.
- Let cool slightly before slicing into 4 squares. Top with powdered sweetener if desired, or you can even drizzle with maple syrup like a pancake.
Notes
- To make it lower carb, use ⅓ cup almond flour instead of oats and use a sugar-free maple syrup.
- For a chunkier texture, skip blending the oats and stir them in whole.
- Keeps 4–5 days in the fridge when stored in an airtight container. Freezer-friendly for up to 2 months.
- Brands used: We used Good Culture brand cottage cheese which is higher protein than other brands (38g per cup), we also use protein powder that has 25g of protein per serving.
- Drain your cottage cheese if you have a lower fat brand or cheaper brand - they both add extra moisture which can alter the texture.
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