There’s something undeniably comforting about a warm breakfast bake, especially on a slow, sunny morning when the kitchen smells like vanilla, cinnamon, and sweet berries. This Blueberry Cottage Cheese Breakfast Bake is one of those dishes that feels like a warm hug. It’s soft, lightly sweet, and packed with juicy blueberries and creamy cottage cheese, baked into a golden, fluffy delight that’s somewhere between a casserole and a cake.
Growing up, this was the kind of dish we’d make on lazy weekends. I remember my mom would stir everything together in one big bowl while chatting with us about our week. We’d gather in the kitchen in our pajamas, the oven humming in the background, and soon the whole house would smell like blueberries and love. This bake was always served warm with a little drizzle of honey or a dollop of Greek yogurt on top. It was comfort food at its finest — nourishing, simple, and made with love.
This dish is wonderfully versatile. Whether you’re hosting a weekend brunch, meal-prepping for the week, or just treating yourself to something cozy and wholesome, this bake has your back. Plus, it’s naturally protein-rich thanks to the cottage cheese and eggs, so it keeps you full and satisfied without feeling heavy.
Why You’ll Love This Recipe:
- It’s easy to make with simple ingredients and minimal prep.
- Packed with protein from the eggs and cottage cheese, making it a nourishing start to your day.
- Sweetened naturally with banana and a touch of maple syrup – no refined sugar!
- A great way to use up overripe bananas or that container of cottage cheese in the fridge.
- Perfect for meal prep – just reheat a slice in the morning and go.
- Great for gluten-free and vegetarian lifestyles.
INGREDIENTS YOU’LL NEED:
- 1 ripe banana (mashed)
- 2 large eggs
- 1 cup cottage cheese
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup rolled oats
- 1/4 teaspoon baking powder
- 1/2 cup fresh or frozen blueberries
HOW TO MAKE BLUEBERRY COTTAGE CHEESE BREAKFAST BAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat your oven and prep your dish
Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish or ramekin with a bit of butter or cooking spray. I like using a small ceramic dish because it retains heat so well and makes the bake feel extra cozy when served.
Step 2: Mash and mix
In a medium bowl, mash your ripe banana until smooth. If your banana has a few lumps, that’s totally fine—it adds texture and charm to the final bake.
Step 3: Add the wet ingredients
Whisk in the eggs, cottage cheese, maple syrup, and vanilla extract until well combined. The cottage cheese might look a little lumpy at this stage, but don’t worry—it melts beautifully into the bake while cooking, creating little pockets of creamy goodness.
Step 4: Stir in the dry ingredients
Add the cinnamon, salt, oats, and baking powder, and stir until everything is evenly incorporated. The oats help soak up the moisture and give the bake its soft, cake-like texture.
Step 5: Fold in the blueberries
Gently fold in the blueberries. If you’re using frozen ones, there’s no need to thaw—just toss them in. They’ll burst while baking and create those gorgeous little purple swirls throughout.
Step 6: Bake until golden and set
Pour the mixture into your prepared dish and smooth out the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean. The center will be soft but set.
Step 7: Cool slightly and enjoy
Let it cool for a few minutes before digging in. I like to serve it warm with a drizzle of maple syrup or a spoonful of Greek yogurt for an extra creamy touch. It’s also lovely with a sprinkle of chopped nuts or a dusting of cinnamon on top.
HELPFUL TIPS:
- Use ripe bananas for natural sweetness and easier mashing. The more brown spots, the better.
- Don’t overmix once you add the oats and baking powder — just stir until combined.
- You can double the recipe and bake it in a larger dish if you’re serving more people.
- For a fun twist, try adding a handful of chopped nuts or a pinch of nutmeg to the batter.
- Store leftovers in the fridge and reheat in the microwave for a quick, satisfying breakfast.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
NOTES:
This bake is forgiving and flexible. You can swap blueberries for raspberries or chopped strawberries, and if you’re out of maple syrup, honey works just as well. It’s the kind of recipe that welcomes little tweaks and still turns out delicious.
NUTRITIONAL INFORMATION: (Approximate per serving)
- Calories: 220
- Protein: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 9g
- Fat: 10g
- Saturated Fat: 3g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Absolutely! You can bake it the night before, store it in the fridge, and reheat individual portions in the microwave in the morning.
Can I freeze it?
Yes, this bake freezes well. Just wrap individual slices tightly and store in an airtight container. Reheat in the microwave or oven until warmed through.
Can I make this dairy-free?
You can try using a dairy-free cottage cheese alternative and see how it goes, though the texture might vary slightly.
Do I have to use oats?
Oats help bind everything together and give the bake structure. If you’re looking for a grain-free version, try using almond flour, though the result may be softer.
STORAGE INSTRUCTIONS:
Let the bake cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for 30–60 seconds or warm in a low oven until heated through.
For longer storage, freeze individual slices wrapped in foil or parchment and placed in a freezer bag. They’ll keep well for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Coconut and Pineapple Cottage Cheese Muffins
- Torrijas (Spanish-Style French Toast)
- Blueberry Cottage Cheese Breakfast Bake
- Homemade Blueberry Cake Donuts
CONCLUSION
The Blueberry Cottage Cheese Breakfast Bake is the kind of recipe that becomes part of your morning ritual—easy, nourishing, and comforting. Whether you’re enjoying it solo with a cup of coffee or sharing it with loved ones around the breakfast table, it brings warmth and joy with every bite. Try it once, and it just might become your new go-to breakfast favorite.
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Blueberry Cottage Cheese Breakfast Bake
Description
There’s something undeniably comforting about a warm breakfast bake, especially on a slow, sunny morning when the kitchen smells like vanilla, cinnamon, and sweet berries. This Blueberry Cottage Cheese Breakfast Bake is one of those dishes that feels like a warm hug. It’s soft, lightly sweet, and packed with juicy blueberries and creamy cottage cheese, baked into a golden, fluffy delight that’s somewhere between a casserole and a cake.
Growing up, this was the kind of dish we’d make on lazy weekends. I remember my mom would stir everything together in one big bowl while chatting with us about our week. We’d gather in the kitchen in our pajamas, the oven humming in the background, and soon the whole house would smell like blueberries and love. This bake was always served warm with a little drizzle of honey or a dollop of Greek yogurt on top. It was comfort food at its finest — nourishing, simple, and made with love.
This dish is wonderfully versatile. Whether you’re hosting a weekend brunch, meal-prepping for the week, or just treating yourself to something cozy and wholesome, this bake has your back. Plus, it’s naturally protein-rich thanks to the cottage cheese and eggs, so it keeps you full and satisfied without feeling heav
Ingredients
1 ripe banana (mashed)
2 large eggs
1 cup cottage cheese
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup rolled oats
1/4 teaspoon baking powder
1/2 cup fresh or frozen blueberries
Instructions
Step 1: Preheat your oven and prep your dish
Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish or ramekin with a bit of butter or cooking spray. I like using a small ceramic dish because it retains heat so well and makes the bake feel extra cozy when served.
Step 2: Mash and mix
In a medium bowl, mash your ripe banana until smooth. If your banana has a few lumps, that’s totally fine—it adds texture and charm to the final bake.
Step 3: Add the wet ingredients
Whisk in the eggs, cottage cheese, maple syrup, and vanilla extract until well combined. The cottage cheese might look a little lumpy at this stage, but don’t worry—it melts beautifully into the bake while cooking, creating little pockets of creamy goodness.
Step 4: Stir in the dry ingredients
Add the cinnamon, salt, oats, and baking powder, and stir until everything is evenly incorporated. The oats help soak up the moisture and give the bake its soft, cake-like texture.
Step 5: Fold in the blueberries
Gently fold in the blueberries. If you’re using frozen ones, there’s no need to thaw—just toss them in. They’ll burst while baking and create those gorgeous little purple swirls throughout.
Step 6: Bake until golden and set
Pour the mixture into your prepared dish and smooth out the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean. The center will be soft but set.
Step 7: Cool slightly and enjoy
Let it cool for a few minutes before digging in. I like to serve it warm with a drizzle of maple syrup or a spoonful of Greek yogurt for an extra creamy touch. It’s also lovely with a sprinkle of chopped nuts or a dusting of cinnamon on top.
Notes
This bake is forgiving and flexible. You can swap blueberries for raspberries or chopped strawberries, and if you’re out of maple syrup, honey works just as well. It’s the kind of recipe that welcomes little tweaks and still turns out delicious.