Description
This Blueberry Cottage Cheese Breakfast Bake is a wholesome and protein-packed dish perfect for breakfast or as a healthy snack. Made with cottage cheese, fresh blueberries, almond flour, and a hint of sweetness, this easy recipe is gluten-free and bursting with flavor. It’s a nutritious way to start your day or satisfy your snack cravings.
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 the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine cottage cheese, eggs, honey, and vanilla extract. Mix until smooth.
- In another bowl, whisk together almond flour, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing. Serve warm or at room temperature.
Notes
- Substitute almond flour with regular flour if gluten-free is not required.
- Frozen blueberries can be used, but thaw and drain them before adding.
- This bake can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
