A delightful breakfast bake combining creamy cottage cheese and juicy blueberries, offering a high-protein, gluten-free start to your day.
Ingredients:
– 2 cups cottage cheese
– 2 cups fresh blueberries
– 3 large eggs
– 1/2 cup almond flour or gluten-free flour
– 1/4 cup honey or maple syrup
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– Pinch of salt
Directions:
1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the cottage cheese, eggs, honey, and vanilla extract. Mix well until smooth.
3. In another bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: Approximately 150 kcal per serving | Servings: 8 servings
Nutritious Blueberry Cottage Cheese Breakfast Bake
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Start your morning right with this Nutritious Blueberry Cottage Cheese Breakfast Bake! Packed with protein from creamy cottage cheese and the natural sweetness of blueberries, this gluten-free dish is perfect for a healthy breakfast or snack.
Ingredients
- 2 cups cottage cheese
- 2 cups fresh blueberries
- 3 large eggs
- 1/2 cup almond flour or gluten-free flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, whisk together cottage cheese, eggs, honey, and vanilla extract until smooth.
- In a separate bowl, mix almond flour, baking powder, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet mixture, stirring gently until just mixed.
- Carefully fold in the fresh blueberries to avoid breaking them.
- Pour the batter evenly into the greased baking dish.
- Bake for 30–35 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
- Let the bake cool slightly before slicing. Serve warm or at room temperature.
Notes
- Substitute almond flour with oat flour for a nut-free version.
- Frozen blueberries can be used if fresh ones aren’t available; ensure they are thawed and drained.
- Add a sprinkle of chopped nuts or seeds on top for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
I have celiac disease, and this was/is fantastic…it hit all the right buttons
I had so much fun making this recipe for you! I hope you try it and enjoy it as much as I do. Please leave a comment and share your thoughts with a star rating too!