Cottage Cheese Breakfast Bake – Easy & High Protein

This Cottage Cheese Breakfast Bake transforms humble cottage cheese into a high-protein breakfast that tastes like dessert! I’ve been making this creamy, custard-like bake for years, and it never fails to impress my family with its cheesecake-like texture.

There’s something magical about blending cottage cheese until it’s silky smooth – it completely transforms the texture into something luxurious. I discovered this technique when I was looking for ways to sneak more protein into our morning routine, and now this breakfast bake has become our weekend staple. The combination of creamy custard base studded with juicy blueberries and topped with a golden oat crumble creates the perfect balance of comfort and nutrition. Let’s get cooking!

Why You’ll Love This Cottage Cheese Breakfast Bake

This recipe has become my go-to solution for busy mornings and meal prep success. I’ve been perfecting this cottage cheese breakfast bake for the past few years, and it consistently delivers that perfect balance of protein, flavor, and convenience that every home cook needs.

• Ultimate high-protein powerhouse – Each serving packs 15-18 grams of protein to keep you satisfied all morning long
• Incredibly easy with just 15 minutes of active prep time – Perfect for busy weekdays or relaxed weekend mornings
• Amazing meal prep hero – Stores beautifully in the fridge for up to 5 days and tastes just as good cold
• Tastes like cheesecake for breakfast – The blended cottage cheese creates an incredibly smooth, custard-like texture
• Versatile serving options – Delicious served warm from the oven or chilled straight from the fridge
• Blood sugar friendly – High protein content helps balance blood sugar while satisfying your sweet tooth

This cottage cheese breakfast bake is more than just a recipe – it’s become our family’s secret weapon for starting the day right!

Ingredient Note List

Full-Fat Cottage Cheese: This is absolutely crucial for achieving the creamy, non-watery texture that makes this breakfast bake so special – I never skimp on the fat content here.

Large Eggs: These act as the binding agent that transforms the cottage cheese into a custard-like consistency when baked to perfection.

Honey or Maple Syrup: I prefer honey for its floral sweetness, but maple syrup works beautifully too and adds a lovely depth of flavor.

Vanilla Extract: A full teaspoon of pure vanilla extract enhances the custard-like quality and makes this cottage cheese breakfast bake taste like dessert.

Cinnamon: This warm spice complements the blueberries perfectly and adds that cozy breakfast flavor we all love.

Fresh or Frozen Blueberries: I use whatever I have on hand – frozen blueberries work just as well and won’t burst during baking.

Rolled Oats: These create the perfect textured topping that contrasts beautifully with the smooth, creamy base underneath.

Almond Flour: This adds richness to the crumble topping and keeps the recipe naturally gluten-free when paired with certified oats.

Melted Butter or Coconut Oil: I usually reach for butter for its rich flavor, but coconut oil works wonderfully for dairy-free needs.

How to Cook Cottage Cheese Breakfast Bake

Step 1. I always start by preheating my oven to 375°F and greasing my 8×8-inch baking dish thoroughly – this prevents any sticking and ensures easy serving later.

Step 2. In my high-powered blender, I combine the cottage cheese, eggs, honey, vanilla, and cinnamon, then blend until completely smooth – this step is what creates that magical custard-like texture.

Step 3. I’ve learned to pour the blended mixture into the prepared dish first, then gently fold in the blueberries to distribute them evenly without crushing.

Step 4. For the crumble topping, I mix all the dry ingredients in a small bowl, then drizzle in the melted butter until it forms those perfect clumpy bits.

Step 5. My grandmother always said to sprinkle toppings evenly, and she was right – I make sure every corner gets some of that delicious oat crumble.

Step 6. I bake this cottage cheese breakfast bake for 35-40 minutes, watching for that golden brown top and checking that the center no longer jiggles when gently shaken.

Step 7. The hardest part is waiting, but I always let it cool for at least 10 minutes – this allows the custard to set properly and makes slicing so much easier.

How to Store & Reheat

I usually store any leftover cottage cheese breakfast bake in an airtight container in the refrigerator, where it stays fresh and delicious for up to 5 days. The texture actually improves after a day as all the flavors meld together beautifully.

For longer storage, I recommend slicing the bake into individual portions and wrapping each piece tightly in plastic wrap before placing them in a freezer-safe bag. It freezes wonderfully for up to 3 months and makes grab-and-go breakfasts so convenient.

When reheating, I prefer warming individual slices in the microwave for 30-60 seconds, or you can enjoy it chilled straight from the fridge. For frozen portions, let them thaw overnight in the refrigerator or microwave directly from frozen, adding an extra 30 seconds to the heating time.

Cottage Cheese Breakfast Bake

A high-protein breakfast bake featuring a creamy, custard-like base of blended cottage cheese and eggs, studded with blueberries and topped with a golden oat crumble. Easy, nutritious, and perfect for meal prep.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Breakfast, Meal Prep

Cuisine: American

Calories: 270

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups full-fat cottage cheese 4% milkfat or higher
• 4 large eggs
• 0.25 cup honey or maple syrup
• 1 tsp vanilla extract
• 0.5 tsp cinnamon
• 1 cup blueberries fresh or frozen
• 0.5 cup rolled oats
• 0.25 cup almond flour or all-purpose flour
• 2 tbsp melted butter or coconut oil
• 1 tbsp honey or maple syrup
• 0.25 tsp cinnamon

Equipment

• 8×8-inch baking dish
• Blender or Food Processor
• Small mixing bowl
• Wire cooling rack

Method

 

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter or cooking spray.
2. In a blender or food processor, combine cottage cheese, eggs, ¼ cup honey or maple syrup, vanilla extract, and ½ tsp cinnamon. Blend until smooth.
3. Pour the blended mixture into the prepared baking dish.
4. Fold in the blueberries evenly throughout the mixture.
5. In a small bowl, mix oats, almond flour, melted butter or coconut oil, 1 tbsp honey or maple syrup, and ¼ tsp cinnamon to form a crumble.
6. Sprinkle the crumble topping evenly over the cottage cheese mixture.
7. Bake for 35–40 minutes, until golden on top and center is set.
8. Cool for at least 10 minutes before slicing.

Notes

Use only full-fat cottage cheese for best results. Blending ensures a creamy texture. Let cool to set properly. Great for meal prep. Try fruit swaps or savory variations for flexibility.

What to Serve with Cottage Cheese Breakfast Bake

Greek Yogurt Dollop: The tangy creaminess of Greek yogurt pairs beautifully with the sweet custard-like texture and adds even more protein to your morning meal.

Fresh Berry Medley: I love serving this with a mix of fresh strawberries, raspberries, and additional blueberries for extra antioxidants and a burst of natural sweetness.

Crispy Turkey Bacon: The salty, savory crunch of turkey bacon creates the perfect contrast to the sweet, creamy breakfast bake and rounds out the meal.

Toasted Nuts or Seeds: A sprinkle of chopped almonds, walnuts, or pumpkin seeds adds wonderful texture and healthy fats that complement the protein-rich base.

Hot Coffee or Tea: This cottage cheese breakfast bake pairs perfectly with your morning coffee or a cup of herbal tea – the warmth enhances all the cozy breakfast flavors.

Drizzle of Nut Butter: A light drizzle of almond butter or peanut butter takes this breakfast to the next level and adds extra richness and protein.

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