BLUEBERRY COTTAGE CHEESE BREAKFAST BAKE
I don’t know if you’ve noticed, but cottage cheese is the latest baking ingredient that has gone viral. It, along with Greek yogurt are showing up in all kinds of recipes. You don’t have to like either one to incorporate them into your baking life as their flavor disappears into the dessert, breakfast, snack, meal, or even smoothie that you may be making. Cottage cheese adds moisture, tenderness, a protein boost and a subtle richness to baked goods. Its’ high-water content keeps quick breads, cakes and muffins soft and prevents them from drying out. Cottage cheese dramatically increases the nutritional and protein value of the recipe without needing to add protein powder.
This blueberry cottage cheese breakfast bake recipe from Brittany Mullins of “Eating Bird Food” tastes like cheesecake for breakfast. With 17g of protein, fewer than 250 calories and just one dish and a blender needed, it’s the ultimate easy, healthy breakfast!
Makes: 9 servings
INGREDIENTS:
• 1 ½ cup full-fat cottage cheese
• 3 large eggs
• ½ cup oat flour
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup blueberries, plus more for topping
• 2-3 Tablespoons of slivered almonds
DIRECTIONS:
1. Preheat oven to 350°F Grease an 8×8 baking dish with cooking spray or line with parchment paper.
2. In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla, oat flour, baking powder, cinnamon and salt. Blend until smooth.
3. Stir in the blueberries.
4. Pour the batter into the prepared baking dish and spread evenly. Top with extra blueberries and almonds.
5. Bake for 35–40 minutes, or until the edges are golden and the center is set. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.
6. Allow to cool for at least 15 minutes before slicing. The Bake will firm up as it cools
7. Serve with Greek yogurt and a drizzle of maple syrup, if desired.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months
