Blueberry Cottage Cheese Breakfast Bake
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 2 cups small-curd cottage cheese (full fat or low fat)
- 4 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
- 1/2 cup almond flour or oat flour
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or non-stick cooking spray to ensure the bake doesn’t stick to the sides.
- In a large mixing bowl, whisk together the eggs, cottage cheese, maple syrup, vanilla extract, and lemon zest. Stir until the mixture is well-combined and the eggs are fully incorporated.
- Add the almond flour (or oat flour), baking powder, and a pinch of salt to the wet mixture. Stir gently until just combined. Be careful not to over-mix, as you want the texture to remain light.
- Gently fold in about 3/4 of the blueberries using a spatula. Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining blueberries on top for a beautiful presentation.
- Place the dish in the oven and bake for 35 to 40 minutes. The edges should be golden brown and the center should be set but still slightly jiggly. Remove from the oven and let it cool for 5-10 minutes before slicing.