Blueberry Cottage Cheese Breakfast Bake

A lightly sweet, protein-rich breakfast bake made with blended cottage cheese, eggs, oats, vanilla, maple syrup, and juicy blueberries. It slices neatly after resting and makes an easy make-ahead breakfast for four.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 cups (340 g) cottage cheese
• 3 large eggs
• 3 tablespoons (45 mL) pure maple syrup
• 1 teaspoon (5 mL) vanilla extract
• 1.25 cups (110 g) old-fashioned rolled oats
• 1 teaspoon (4 g) baking powder
• 0.5 teaspoon (1 g) ground cinnamon
• 0.25 teaspoon (1.5 g) fine salt
• 1 cup (150 g) fresh or frozen blueberries
• 1 teaspoon (5 g or 5 mL) unsalted butter or neutral oil

Cooking instructions

1. Heat the oven to 350°F (175°C). Grease an 8-inch (20-cm) square baking dish with the butter or oil. (about 5 min) — 350°F (175°C)
2. In a blender, blend the cottage cheese, eggs, maple syrup, and vanilla until mostly smooth, about 30 seconds. (about 1 min)
3. In a bowl, stir together the oats, baking powder, cinnamon, and salt. Pour in the blended cottage cheese mixture and stir until combined. Fold in three-quarters of the blueberries. (about 3 min)
4. Pour the batter into the prepared dish and scatter the remaining blueberries over the top. (about 1 min)
5. Bake until the center is set and the edges are lightly golden, 32 to 38 minutes. For safe doneness, the center should reach 160°F (71°C) on an instant-read thermometer. (about 35 min) — 350°F (175°C)
6. Cool in the dish for 10 minutes before slicing and serving warm. (about 10 min)