Here’s a warm, protein-packed Baked Blueberry Cottage Cheese Breakfast Bowl recipe—perfect for meal prep or a cozy morning 🫐
Baked Blueberry Cottage Cheese Breakfast Bowls
Ingredients (makes 4 bowls)
- 2 cups cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats (optional, for texture)
- 1 1/2 cups fresh or frozen blueberries
- Zest of 1 lemon (optional, but great)
Optional toppings:
- Extra blueberries
- Chopped nuts (almonds, walnuts, pecans)
- Coconut flakes
- Greek yogurt drizzle
Instructions
- Preheat oven
- Preheat to 375°F (190°C).
- Lightly grease 4 oven-safe ramekins or a small baking dish.
- Blend the base
- In a blender or food processor, blend cottage cheese until smooth.
- Add eggs, maple syrup, vanilla, cinnamon, and salt. Blend until combined.
- Assemble
- Stir in oats (if using).
- Gently fold in blueberries and lemon zest.
- Divide evenly into ramekins or pour into baking dish.
- Bake
- Bake 25–30 minutes, until set in the center and lightly golden on top.
- Cool & serve
- Let cool 5 minutes before serving.
- Add desired toppings.
Meal Prep & Storage
- Store covered in the fridge for up to 4 days.
- Reheat in microwave for 30–45 seconds.
Tips & Variations
- Want it sweeter? Add 1–2 extra tablespoons maple syrup.
- Make it dairy-free: use plant-based cottage-style cheese.
- Add protein boost: stir in 1 scoop vanilla protein powder (reduce oats slightly).
- Swap blueberries for raspberries or chopped strawberries.
If you want, I can also give you a single-serve mug version, a high-protein macro breakdown, or a savory baked cottage cheese breakfast option.
