High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

Introduction

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a deliciously nutritious way to start your day. Packed with oats, fresh blueberries, and a refreshing hint of lemon, it’s both satisfying and easy to prepare. Perfect for meal prep or a weekend brunch treat.

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, mix together the rolled oats, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, whisk 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 oat 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 brown.
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, garnishing with extra blueberries or lemon zest if desired.

Tips & Variations

• For a dairy-free version, substitute the cottage cheese with a plant-based alternative and use almond milk.
• Add a handful of chopped nuts for extra crunch and nutrition.
• Adjust the sweetness by varying the amount of honey or maple syrup to your taste.
• Use frozen blueberries if fresh ones are not available; just don’t thaw them beforehand to avoid a soggy bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds or enjoy cold as a quick breakfast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this breakfast bake ahead of time?

Yes, this bake is perfect for meal prep. Prepare it the night before and store it in the fridge. Simply reheat in the morning for a convenient meal.

Can I use other fruits instead of blueberries?

Absolutely. Fresh or frozen raspberries, strawberries, or chopped peaches work well and complement the lemon flavor beautifully.

High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese Recipe

Print Recipe

★★★★★

5 from 140 reviews

This High-Protein Lemon Blueberry Breakfast Bake with Cottage Cheese is a wholesome, nutrient-packed morning dish combining rolled oats, fresh blueberries, and creamy cottage cheese with a refreshing lemon twist. Baked to a golden perfection, it makes a delicious and energizing start to your day, balancing sweetness and citrus flavors while providing ample protein and fiber.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 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). Grease a 9×13 inch baking dish thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, and salt. Stir the mixture well to ensure even distribution of the leavening agent and seasoning.
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 the mixture is smooth and well blended.
4. Combine Mixtures: Pour the wet ingredient mixture into the dry oat mixture. Stir gently until all ingredients are just combined, being careful not to overmix to maintain texture.
5. Add Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter for bursts of fruity flavor.
6. Transfer to Baking Dish: Pour the combined batter into the prepared baking dish. Smooth the top evenly with a spatula to ensure uniform baking.
7. Bake: Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the top is set, lightly golden, and a toothpick inserted near the center comes out clean.
8. Cool: Remove the bake from the oven and allow it to cool for about 10 minutes. This resting time helps it to set firmly and makes slicing easier.
9. Serve: Serve warm or at room temperature. Optionally, garnish with additional fresh blueberries and lemon zest for a visually appealing presentation and added flavor.

Notes

• You can substitute almond milk with any other plant-based milk for a dairy-free version.
• Adjust the sweetness by varying the amount of honey or maple syrup to your preference.
• For a nuttier texture, consider adding chopped nuts like almonds or walnuts.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
• This bake can be portioned and frozen for up to 1 month; thaw overnight in the fridge before reheating.

Keywords: high-protein breakfast bake, lemon blueberry bake, cottage cheese breakfast, healthy breakfast casserole, baked oatmeal, lemon zest breakfast