Blueberry Cottage Cheese Breakfast Bake

Name: Blueberry Cottage Cheese Breakfast Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups low-fat cottage cheese; 2 large eggs; 1/4 cup honey or maple syrup; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup rolled oats; 1/2 cup almond milk; 1 1/2 cups fresh or frozen blueberries; 1/4 cup chopped nuts (optional); 1 tablespoon chia seeds (optional); Cooking spray or butter for greasing the pan

By: GORDON ALEX | Published onDecember 22, 2025

Cottage Cheese Breakfast

Jump to Recipe·Print Recipe

I still remember the first time I baked this into a warm, lightly browned square straight from the oven creamy cottage cheese folded with oats and bursting blueberries made for a breakfast that felt both indulgent and wholesome. This Blueberry Cottage Cheese Breakfast Bake is a make-ahead, protein-rich morning dish that’s perfect for busy weekdays, leisurely weekend brunches, or anyone who wants a nourishing, sliceable breakfast that travels well.

Why you’ll love this dish

This bake blends cottage cheese’s savory creaminess with oats and the bright pop of blueberries, giving you protein, fiber, and natural sweetness in every bite. It’s quick to assemble, forgiving if you swap one or two ingredients, and kid-approved because the texture is more cake-like than “cottage-cheese-y.” Make it for meal-prep breakfasts, a casual brunch, or when you want something healthier than a muffin but still satisfying.

“Light, custardy, and full of blueberry flavor one pan does the work for the whole week. Perfect for busy mornings.” A regular in my brunch rotation

How this recipe comes together

Quick overview so you know what to expect:

Preheat and prep a 9×9-inch pan so the bake slides out cleanly.
Whisk cottage cheese, eggs, sweetener, vanilla, cinnamon, and salt until smooth; this creates a custard base.
Fold in oats and milk, let the oats hydrate briefly for better texture.
Gently fold blueberries and optional mix-ins so berries remain intact.
Bake 40–45 minutes until golden and set. Cool slightly, then slice and enjoy warm or chilled.

Key ingredients

What you’ll need (with notes and easy swaps):

2 cups low-fat cottage cheese (bring to room temperature for smoother mixing; or swap with ricotta or whole-milk cottage cheese for a richer bake)
2 large eggs (room temperature helps them blend evenly)
1/4 cup honey or maple syrup (adjust to taste; brown sugar works in a pinch)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup rolled oats (for gluten-free, use certified gluten-free oats)
1/2 cup almond milk (or milk of choice; dairy milk makes it creamier)
1 1/2 cups fresh or frozen blueberries (if using frozen, see tips below)
1/4 cup chopped nuts, optional (toasted almonds or walnuts add crunch)
1 tablespoon chia seeds, optional (for extra texture and fiber)
Cooking spray or butter for greasing the pan

Substitutions and notes: For a thicker, even more protein-packed bake, use part-skim Greek yogurt in place of half the cottage cheese. To make it vegan, try a tofu-based “cottage” substitute and a flax egg, but texture will vary.

Directions

Preheat the oven to 350°F (175°C). Generously grease a 9×9-inch baking dish with cooking spray or butter.
In a large bowl, whisk cottage cheese, eggs, honey or maple syrup, vanilla, cinnamon, and salt until the mixture is as smooth as possible. A blender or immersion blender will make it silkier.
Stir in the rolled oats and almond milk. Mix until combined and let the mixture sit 5 minutes so the oats absorb some liquid.
Gently fold in the blueberries, chopped nuts (if using), and chia seeds (if using). Fold carefully to avoid bursting the berries; a rubber spatula works well.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. An internal temperature around 160–165°F (71–74°C) indicates it’s set.
Let the bake cool 5–10 minutes before slicing. Serve warm or allow to cool completely and chill for neat slices.

Best ways to enjoy it

Serve warm with an extra drizzle of honey, a dollop of Greek yogurt, and a sprinkle of toasted nuts.
Make a grab-and-go breakfast by reheating a slice and topping with a smear of nut butter.
For brunch, plate with fresh fruit, a side salad, and strong coffee. The bake pairs well with lemon or orange zest to brighten flavors.
Crumble a slice over granola or yogurt for a textured parfait twist.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 4 days. For neatly sliced portions, wrap individual pieces in plastic wrap or beeswax wraps before stacking.
Freeze: Wrap slices tightly in plastic and foil, or freeze in a single layer on a tray then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheat: Microwave a slice for 20–40 seconds (depending on strength) or warm in a 350°F oven for 8–12 minutes. If frozen, thaw fully before reheating for even warming.
Food safety: The bake contains eggs and dairy—ensure it reaches a safe internal temperature (about 160–165°F) while baking and don’t keep at room temperature for more than two hours.

Helpful cooking tips

Make the texture smoother: Blend the cottage cheese briefly if you prefer a custard-like, less lumpy texture.
Prevent sogginess with frozen berries: If using frozen blueberries, fold them in while still frozen and do not thaw first; this helps prevent excess bleeding into the batter. Tossing frozen berries with a small amount of oats or 1 teaspoon flour also reduces sinking and bleeding.
Even browning: Rotate the pan halfway through baking for uniform color.
Avoid overbaking: Start checking at 35 minutes. The bake will continue to set while cooling, so remove when the center is just set.
Toast nuts first: Toasting chopped almonds or walnuts for 5–7 minutes at 350°F enhances flavor and crunch.
Make it ahead: This is excellent for meal prep—bake on Sunday and enjoy through the week.

Creative twists

Lemon-Blueberry: Add 1 teaspoon lemon zest and swap half the vanilla for a touch of lemon juice for a bright finish.
Mixed Berry: Replace half the blueberries with raspberries or blackberries.
Chocolate-Almond: Fold in 1/4 cup dark chocolate chips and use chopped almonds instead of walnuts.
Gluten-free & higher-fiber: Use certified gluten-free oats and add 1–2 tablespoons ground flaxseed.
Protein boost: Stir in a scoop of unflavored protein powder (reduce oats slightly) to up the protein for post-workout breakfasts.
Savory version: Omit the sweetener, add herbs, and replace blueberries with sautéed spinach and sun-dried tomatoes for a savory cottage-cheese bake.

Common questions

Q: How long does the Blueberry Cottage Cheese Breakfast Bake take to prepare and cook? A: Active prep is about 10–15 minutes—whisking and folding the ingredients. Baking takes 40–45 minutes, with a short cool-down of 5–10 minutes. Plan roughly an hour from start to table.

Q: Can I use frozen blueberries in the Blueberry Cottage Cheese Breakfast Bake? A: Yes. Use frozen blueberries directly from the freezer and fold them in frozen to minimize color bleeding. Tossing them lightly with oats or a teaspoon of flour helps keep them suspended in the batter.

Q: Is this Blueberry Cottage Cheese Breakfast Bake healthy? A: It’s balanced—high in protein from cottage cheese and eggs, fiber from oats and chia (if used), and antioxidants from blueberries. Adjust sweetener to control sugar and use nuts for healthy fats.

Q: Can I make the bake ahead of time for meal prep? A: Absolutely. Bake, cool, and refrigerate for up to 4 days. Slice into portions for quick reheating. You can also freeze slices for up to 2 months and thaw overnight.

Q: How can I make the texture smoother if I don’t like cottage cheese curds? A: Blend the cottage cheese briefly in a food processor or with an immersion blender before mixing with the other ingredients. This yields a more custard-like, uniform texture.

Q: Can I substitute the oats or milk in the recipe? A: Yes. Use gluten-free certified rolled oats if needed, or try quick oats for a softer texture (reduce soak time). Any milk works—dairy milk increases creaminess; plant milks keep it lighter.

Q: Do I need to grease the pan heavily? A: Generous greasing prevents sticking, especially if you plan to unmold slices. Lining the pan with parchment paper with two overhanging edges makes removal easy and keeps slices neat.

Q: What internal temperature should the bake reach to be safe? A: Aim for about 160–165°F (71–74°C) in the center for egg safety and proper setting. A toothpick should come out mostly clean when it’s done; slight moistness is okay.

Q: Can I make this Blueberry Cottage Cheese Breakfast Bake dairy-free or vegan? A: Converting to fully vegan will change texture and flavor. Try silken tofu or a vegan ricotta substitute and a flax or chia egg, but expect a different consistency. For dairy-free while preserving texture, use a dairy-free cottage-cheese alternative if available.