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stacking up the blueberry cottage cheese breakfast bake slices on top of each other on a white plate frontal view

Easy Blueberry Cottage Cheese Bake

Jenni Cole
This blueberry cottage cheese breakfast bake is an easy, high protein, low carb recipe that's a cross between a pancake and a Dutch baby. So easy and healthy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 225 kcal

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.

Nutrition

Serving: 1servingCalories: 225kcalCarbohydrates: 22gProtein: 22gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 173mgSodium: 338mgPotassium: 256mgFiber: 4gSugar: 6gVitamin A: 332IUVitamin C: 4mgCalcium: 148mgIron: 2mg
Keyword high protein, viral, with cottage cheese
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