Description
This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a nutritious and delicious morning treat. Packed with protein from cottage cheese and eggs, it features bright lemon flavors and juicy fresh blueberries, all baked into a creamy, custard-like casserole. Perfect for a healthy breakfast or brunch, this bake is easy to prepare, gluten-free, and naturally sweetened with maple syrup.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup fresh blueberries
- 1/8 teaspoon salt
- Butter or nonstick spray for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or nonstick spray to ensure the bake does not stick during cooking.
- Blend Ingredients: In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Blend until the mixture is smooth and uniform, creating the base custard for the bake.
- Fold in Blueberries: Gently fold the fresh blueberries into the blended mixture using a spatula, taking care to keep the berries intact and evenly distributed.
- Pour and Smooth: Pour the blueberry batter into the prepared baking dish. Use a spatula or the back of a spoon to smooth out the top evenly.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges have turned a golden color, indicating it is fully cooked.
- Cool and Serve: Remove the bake from the oven and let it cool for at least 10 minutes. Once slightly cooled, slice into portions and serve warm or at room temperature.
Notes
- Use fresh blueberries for best texture and flavor, but frozen blueberries may be used if fresh are not available—do not thaw before folding in.
- Allowing the bake to cool before slicing helps it set properly to prevent it from falling apart.
- Can be stored covered in the refrigerator for up to 3 days and gently reheated.
- For a dairy-free version, substitute cottage cheese with a plant-based alternative and ensure eggs are replaced with an appropriate binder.
