High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

Introduction

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a nutritious and delicious way to start your day. Packed with protein and bursting with fresh lemon and blueberry flavors, it’s perfect for a wholesome breakfast or brunch.

Ingredients

• 2 cups rolled oats
• 1 cup cottage cheese
• 1 cup low-fat milk or almond milk
• 3 large eggs
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons lemon juice (freshly squeezed)
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Additional blueberries and lemon zest for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Step 2: In a large bowl, combine the rolled oats, baking powder, and salt. Stir to blend well.
3. Step 3: In another bowl, mix together the cottage cheese, milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry mixture and stir gently until just combined.
5. Step 5: Fold in the fresh blueberries evenly throughout the batter.
6. Step 6: Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
7. Step 7: Bake for 45 minutes or until the top is set and lightly golden.
8. Step 8: Remove from the oven and let cool for about 10 minutes before slicing.
9. Step 9: Serve warm or at room temperature, garnished with extra blueberries or lemon zest if desired.

Tips & Variations

• Use Greek yogurt instead of cottage cheese for a creamier texture and extra protein.
• Swap fresh blueberries for frozen, but don’t thaw them beforehand to prevent the batter from becoming too watery.
• Add a sprinkle of cinnamon or nutmeg for a warm spice note.
• For a nutty crunch, sprinkle chopped almonds or walnuts on top before baking.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave or enjoy cold. You can also freeze individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute low-fat milk with any plant-based milk such as almond, soy, or oat milk depending on your preference or dietary needs.

Is this recipe suitable for meal prep?

Absolutely! This bake holds up well in the fridge and makes for an easy grab-and-go breakfast or snack throughout the week.

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a delicious and nutritious way to start your day. Packed with wholesome rolled oats, fresh blueberries, and protein-rich cottage cheese, this breakfast bake offers a refreshing lemon flavor with a perfect balance of sweetness and tang. It’s easy to prepare, baked to golden perfection, and makes excellent meal prep for busy mornings.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup cottage cheese
• 1 cup low-fat milk or almond milk
• 3 large eggs
• 1/4 cup honey or maple syrup (adjust to taste)
• 1 tablespoon lemon zest (from about 1 lemon)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract

Add-ins and Garnish

• 1 cup fresh blueberries
• Additional blueberries and lemon zest for garnish (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, and salt, stirring gently to ensure they are well blended.
3. Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, low-fat milk or almond milk, eggs, honey or maple syrup, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry oat mixture, stirring gently just until combined to avoid overmixing.
5. Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly throughout the batter.
6. Transfer and Smooth: Pour the combined mixture into the prepared baking dish and use a spatula to smooth the top for an even bake.
7. Bake: Place the dish into the preheated oven and bake for 45 minutes, or until the top is set and lightly golden, and a toothpick inserted in the center comes out clean.
8. Cool: Remove the bake from the oven and allow it to cool for about 10 minutes, which helps it set further and makes slicing easier.
9. Serve: Slice the bake and serve warm or at room temperature, optionally garnished with additional blueberries and lemon zest for a fresh and attractive presentation.

Notes

• You can substitute almond milk with any milk alternative or regular milk based on preference or dietary needs.
• Adjust the sweetness by varying the amount of honey or maple syrup according to your taste.
• For a gluten-free option, use certified gluten-free rolled oats.
• Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
• Adding a handful of chopped nuts or seeds on top before baking can add a crunchy texture if desired.

Keywords: high-protein breakfast bake, lemon blueberry bake, cottage cheese breakfast, healthy breakfast recipe, baked oats, protein-rich breakfast