Blueberry Cottage Cheese Breakfast Bake Recipe

A blueberry cottage cheese breakfast bake is cottage cheese, eggs, oats and blueberries baked in one dish until it sets like a soft baked oatmeal. Whisk two cups of cottage cheese with two eggs, maple syrup and vanilla, stir in a cup of oats, baking powder and a cup of blueberries, and bake at 350°F for 35 to 40 minutes. A square has about 12 grams of protein.

What holds the blueberry cottage cheese bake together

Two things set it: the eggs, which firm up in the oven, and the oats, which soak up the liquid from the cottage cheese. Cottage cheese is fresh curd mixed with cream and salt and is not aged, as Wikipedia describes it. It goes into the bowl as it is, and the ten minutes of standing after baking are part of the recipe: the bake firms up as it cools.

Recipe

Blueberry Cottage Cheese Breakfast Bake

Cottage cheese, eggs, maple syrup, rolled oats and blueberries baked in one dish until set. Six squares with about 12 grams of protein each.

2.8 (120)Print

Prep

10 min

Cook

40 min

Total

1 hr

Serves

6

Cuisine

American

Ingredients

• 1 teaspoon unsalted butter, for the dish
• 2 cups lowfat cottage cheese (2% milkfat)
• 2 large eggs
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup fresh or frozen blueberries

Instructions

1. Heat the oven to 350°F and grease an 8-inch square baking dish with the butter.
2. Whisk the cottage cheese, the eggs, the maple syrup and the vanilla in a large bowl. For a smooth bake without curds, blend them for 20 seconds instead.
3. Stir in the oats, the baking powder and the cinnamon. Fold in three quarters of the blueberries.
4. Pour the mixture into the dish and scatter the remaining blueberries over the top.
5. Bake for 35 to 40 minutes, until the centre no longer wobbles and the edges are golden.
6. Let it stand for 10 minutes, then cut it into 6 squares.

Nutrition

Calories:

200

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Curds or smooth

Whisked by hand, the bake has small soft curds all through it. Blended, the mixture bakes without visible curds.

Blend only the cottage cheese, eggs, syrup and vanilla. The oats go in whole afterwards; ground into the mixture they make the bake dense.

Fresh or frozen blueberries

Frozen blueberries go in straight from the freezer. Thawed first, they bleed and turn the whole dish grey-blue. With frozen berries the bake needs about 5 minutes longer.

Raspberries, chopped strawberries or diced peaches can replace the blueberries, cup for cup.

Protein and calories in one square

One square, a sixth of the dish
Calories	about 200
Protein	12 g
Carbohydrate	25 g
Sugars	14 g
Fat	5 g

The figures are worked out from the entries in USDA FoodData Central for 2% cottage cheese, eggs, maple syrup, rolled oats, blueberries and butter. With 4% cottage cheese a square has about 10 calories more and the same protein. For a cottage cheese breakfast cooked in a pan, see the Trader Joe's protein pancakes.

Swaps that work

• Honey in place of maple syrup, in the same amount.
• Quick oats in place of rolled oats. Steel-cut oats stay hard in this baking time.
• Oats labelled gluten-free for a gluten-free bake.
• Lemon: the finely grated zest of half a lemon in the wet mixture.

Four days in the refrigerator

Covered, the bake keeps 4 days in the refrigerator. A square reheats in the microwave in about 45 seconds and can also be eaten cold. Wrapped one by one, the squares freeze for 2 months; thaw them overnight in the refrigerator.

Cottage cheese can be made at home, as in the Good Culture cottage cheese copy. It also goes into the baked cottage cheese on this site.