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Blueberry Cottage Cheese Breakfast Bake

Blueberry cottage cheese breakfast bake with a smooth custard set and a golden, slightly domed top studded with plump berries. This protein breakfast bake uses cottage cheese eggs and bakes until the center is fully set for an easy brunch bake.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese custard
  • 2 cup full-fat cottage cheese Use full-fat for the creamiest set.
  • 4 large eggs
  • 3 tbsp honey or maple syrup Choose one; adds sweetness and helps browning.
  • 1 tsp vanilla extract
  • 0.5 cup oat flour or all-purpose flour Oat flour gives a hearty texture; all-purpose works too.
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 1 salt Pinch of salt.
Blueberry topping and serving
  • 1.5 cup fresh or frozen blueberries Scatter evenly; press a few in gently.
  • 1 powdered sugar For dusting after resting.
  • 1 maple syrup Serve on the side.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and bake
  1. Preheat oven to 375°F and grease an 8x8 or 9x9 baking dish so the custard releases cleanly.
  2. Blend cottage cheese, eggs, honey or maple syrup, vanilla extract, oat flour or all-purpose flour, baking powder, cinnamon, and salt until smooth for an even, custard-like texture.
  3. Pour the batter into the prepared dish for a level base.
  4. Scatter blueberries evenly over the top and press some in gently so they stay distributed as it bakes.
  5. Bake for 30–35 minutes until the center is fully set and the top is golden for a lightly domed finish.
Rest, dust, and serve
  1. Rest for 10 minutes to let the center finish setting so slices hold their shape.
  2. Dust with powdered sugar, slice, and serve with maple syrup for a sweet, golden breakfast bake.

Notes

Pro tip: if using frozen blueberries, don’t thaw—bake times may skew a little longer to fully set the center. Store leftovers covered in the refrigerator for up to 3 days; reheat individual slices at 325°F until warmed through. Freezing isn’t recommended for the best custard texture. For a dairy-light swap, use low-fat cottage cheese, but expect a softer set and slightly less richness.