This Blueberry Cottage Cheese Breakfast Bake comes together in about 30 minutes and is the simplest hands-off dish you can whip up for breakfast! It’s all mixed in one bowl for a quick and easy meal your family will love. Plus, this dish is super adaptable! You can switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of those random odds and ends lying around.
Ingredient Breakdown
Cottage Cheese
Cottage cheese is the star of this breakfast bake! It adds a creamy texture and a good dose of protein, making this dish more filling. I prefer low-fat cottage cheese for this recipe because it still gives you that creamy consistency without being too heavy. If you’re not a fan, you can swap it out for Greek yogurt or ricotta, just keep in mind that the texture might vary a bit.
Rolled Oats
Rolled oats are another key ingredient that holds everything together while providing a nice chewy texture. They absorb moisture without becoming mushy, perfect for this dish! You can also use quick oats if that’s all you have on hand, but I like the heartiness of rolled oats for that extra texture.
Blueberries
Fresh or frozen blueberries work beautifully here! They burst in your mouth and add that wonderful sweetness, which can bring a smile to anyone’s face at breakfast time. If you don’t have blueberries, feel free to switch them out for other fruits like raspberries or chopped apples believe me, they’ll still be so good.
Eggs
You’ll need four large eggs to create a fluffy, baked structure for this breakfast bake. Eggs help bind everything together and add a rich flavor. If you want to keep it egg-free, you could try a flaxegg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) the texture will be a bit different, but it can work!
Milk
Add in 1/2 cup of milk to keep the mixture nice and moist. I like to use almond milk for a dairy-free option, but any milk you have will work just fine! Just be cautious with flavored milk, as much as I love a good chocolate milk, it might not mesh well with the blueberries!
Honey or Maple Syrup
1/2 cup of honey or maple syrup adds sweetness to the dish, which pairs perfectly with the tartness of the blueberries. If you’re in a pinch, granulated sugar works as a substitute, though you may want to use slightly less since your taste buds can tolerate a bit of natural sweetness more.
Vanilla Extract
This ingredient is key for enhancing flavors, adding a hint of warmth to every bite. I prefer pure vanilla extract for the best flavor, but imitation vanilla will do in a pinch. Just remember to keep it light, one teaspoon goes a long way!
Baking Powder
A teaspoon of baking powder is crucial for helping this bake rise. It’s what makes that dreamy, fluffy texture possible, and without it, your breakfast bake will be flat as a pancake. No baking powder? Try baking soda, just remember that you’ll need a little acid in the mix to activate it.
Salt
Just a couple pinches of salt bring out the sweetness of the blueberries and enhance the overall flavor of the bake. Do not skip it! If you’re cutting back on sodium, a tiny dash or even a salt substitute will still work well.
Cinnamon (Optional)
When I say it can add tons of flavor, I mean it. Just a 1/2 teaspoon amps up warmth and spices in the dish, perfect for breakfast! And hey, if you’re not feeling it today? Skip it! Not everyone has a zest for cinnamon in the morning.
Let’s Get Cooking!
Preheat your oven to 350°F (175°C). This step is crucial so your breakfast bake can cook evenly. If you skip this, it could end up being gooey in the middle, yikes!
In a large mixing bowl, whisk together the cottage cheese, rolled oats, eggs, milk, honey (or maple syrup), vanilla extract, baking powder, salt, and cinnamon (if using) until everything is well combined. This part is kind of fun! You’ll see the ingredients start blending together into a luscious mix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture. Be careful here, you don’t want a mushy mess; just gently just mix until they’re coated!
Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly. Seriously, don’t skip the greasing part, you want to avoid any sticking.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and set in the center. Your kitchen should smell absolutely divine by this point warm, cozy, and all the best breakfast vibes!
Remove from the oven and let it cool for a few minutes before slicing it into squares. You might want to dive right in, but trust me, letting it cool makes such a difference.
This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before serving! Feel free to add other fruits or nuts for extra flavor and texture, be as creative as you want to be!
Why I Love This Recipe
This Blueberry Cottage Cheese Breakfast Bake is honestly my go-to recipe when I need a quick breakfast solution that feels comfortable yet special. I’m a real sucker for warm, baked goodies in the morning, and when it’s loaded with delicious blueberries? Dreamy! The best part is how customizable it is. I can dig into my pantry and use whatever I’ve got on hand and it always comes out tasting amazing. It’s my big win for busy mornings!
If you loved this recipe, be sure to check out my Coconut Caramel Flan, my Crescent Roll Apple Dumplings, or my Easy Blackberry Dumplings!
Tips for Success
Customizable
This recipe is incredibly versatile! If blueberries aren’t your thing, swap them out for whatever fruit your family loves peaches, strawberries, or even a combo of the two! You could even throw in some chocolate chips (I mean, who doesn’t love that?) or nuts for some crunch.
Make-Ahead Friendly
The best part about this breakfast bake is how easy it is to prep in advance. You could whip it up overnight, let it cool, and pop it in the fridge. Then, all you have to do in the morning is slice it and reheat. It’s a total lifesaver for busy school days or weekend brunch with family!
Budget-Friendly
Everything you need is affordable and likely already in your pantry. Honestly, you can whip this up on a budget, and it still comes out delicious!
Crowd-Pleaser
Trust me, the whole family will love it! I can’t count the number of times my picky eaters have asked for seconds. It’s seriously that good and filling perfect for breakfast, brunch, or even a snack.
Serving and Storage Tips
How to Serve This Blueberry Cottage Cheese Breakfast Bake:
- Serve warm, drizzled with a little extra honey or maple syrup on top for that extra sweetness! It pairs wonderfully with a dollop of Greek yogurt, too.
Storage:
- Store covered in the refrigerator for up to 3 days. This dish keeps surprisingly well!
Reheating Instructions:
- The best way to reheat is in the microwave, about 30-40 seconds on high until warmed through. You can also pop it back in the oven at 350°F for about 10-15 minutes if you want that lovely crust again!
Freezer Friendly:
- Yes, you can freeze it! Just cool it completely, then wrap it tightly in plastic wrap and aluminum foil; it’ll keep for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat as directed!
So there you have it! This Blueberry Cottage Cheese Breakfast Bake is a fantastic, cozy start to your day. You won’t just fill your stomach; you’ll fill your heart with love for all things breakfast! Happy cooking, and make sure to let me know how yours turns out! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Blueberry Cottage Cheese Breakfast Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together cottage cheese, rolled oats, eggs, milk, honey (or maple syrup), vanilla extract, baking powder, salt, and cinnamon (if using) until well combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and set in the center.
- Remove from the oven and let it cool for a few minutes before slicing into squares.