Baked Cottage Cheese is high in protein breakfast with 9 grams of protein, 7 simple ingredients and custard like texture. It’s a dream meal prep recipe!
We also love this cottage cheese egg bake!
Table of Contents
After me, and you, fell in love with baked yogurt, and after I made it like 10 times, I started to think why not make the same bake but with the cottage cheese?!
First recipe test, I just combined all ingredients in a bowl and added frozen cherries, and baked. It worked but was watery and fell apart a bit. That’s when I realized that blending cottage cheese like I do for cottage cheese flatbread and cottage cheese pudding, will provide the perfect texture!
Why You’ll Love This Recipe
- High protein breakfast: I can eat plain cottage cheese topped with high protein granola only so much! This baked cottage cheese adds variety with basically the same ingredients.
- Easy recipe: Even though you still have to get your blender out, the prep time is literally 5 minutes and blender is a dishwasher safe appliance!
- Customizable nutritional info: As is, this bake has 13 grams of carbs, 9 grams of protein and 8 grams of sugar. You can easily reduce carbs and sugar by using less maple syrup and berries.
- Perfect for cottage cheese haters: It tastes something in between custard and cottage cheese cheesecake but much lighter. You won’t notice the cottage cheese taste at all!
Ingredients for Baked Cottage Cheese
You need only 7 ingredients!
- Cottage cheese: I used 2% cottage cheese but you can also use 1% or 4%. I would stay away from non-fat cottage cheese as it will release a lot of moisture.
- Eggs: Eggs bind cottage cheese together and add fluffy texture. To make it higher in protein you can use 2 large eggs and 1/3 cup of egg whites instead.
- Maple syrup: Any liquid sweetener like honey, agave syrup or date syrup works. Maple syrup is my personal preference.
- Vanilla extract: Adds flavor and natural sweetness.
- Cinnamon: It helps to mask the taste of cottage cheese.
- Cornstarch: It thickens the bake and absorbs the whey from cottage cheese. So, it is an important ingredient. Arrowroot powder or tapioca flour will also work.
- Berries: Use any fresh berries like blueberries, raspberries or strawberries. I don’t recommend to use frozen ones because they will release a lot of water. Maybe only blueberries because they have a skin that’s sealed.
How to Make Baked Cottage Cheese
I recommend to use a blender or food processor to blend. For baking, line 8×8 inch baking dish with one sheet of parchment paper so all corners are sealed.
- Blend all ingredients: In a blender or food processor, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend enough to break down the cottage cheese curds, so until smooth.
- Add berries: Add 1 cup of fresh berries and give a few stirs with a spatula. Pour into baking dish and sprinkle remaining berries on top.
- Bake: Bake at 350 F for 40-45 minutes or until top is browned a bit and the center is no more jiggly.
- Cool: Remove from the oven and let cool almost completely. Then using serrated knife slice into 9 squares.
Tips for Best Results
- Don’t use 0% cottage cheese: It releases a lot of whey during baking. So your cottage cheese bake will come out too watery plus rubbery.
- Avoid frozen berries: They release a lot of water in the oven.
- Line parchment well: Tuck it into the corners, so bake comes out evenly shaped. I like to use 4 binder clips to hold it in place, of course remove them before baking.
- All ovens vary: I use 2 different ovens for recipe testing and they both bake differently. You know your oven best. If it’s golden brown on top and no more jiggly in the center, your bake is ready. And if after 45 minutes it still looks undone, bake for extra 10 minutes.
- Baking dish type may affect cook time: I like to use metal or ceramic baking dish. I find casseroles baked in a glass baking dish come out more watery. You may have to bake it longer.
Variations
- Farmers cheese: It is dry cheese compared to cottage cheese. Don’t use a blender because mixture will be too thick. Mix all ingredients by hand and bake. I would check on it after 35 minutes. It might need less baking time.
- Ricotta cheese: My only concern with ricotta is that it is high in fat. But if it doesn’t matter to you, follow the same instructions as for the farmers cheese version above.
- Sugar-free: Use your favorite sugar-free sweetener like Wholesome Yum sugar free maple syrup. Or omit sweetener completely and use more seasonings like nutmeg and cardamom. That should add extra flavor!
- Other additions: Feel free to add up to 1/3 cup of chopped nuts, coconut flakes, or chocolate chips. I would roast come hazelnuts or almonds and add them in.
- Different flavor: Use almond extract instead of vanilla extract.
Serving Ideas
You can serve it for breakfast or dessert, cold or warmed up in a microwave. I find if I eat 2 slices of this baked cottage cheese with Greek yogurt on top, it keeps me full until lunch.
You can always add more healthy carbs to your breakfast. Some great ideas would be a cottage cheese bagel or Greek yogurt bagel smeared with peanut butter. Or serve with breakfast cookies.
Top with a bit of whipped cream and you have a legit healthy dessert!
How to Store
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
FAQs
Instead of berries add sliced or chopped fresh (not frozen) bananas, peaches, nectarines, cherries or apricots.
You can mix all ingredients by hand. The bake will hold together but will have a bit more coarse texture.
Yes, you can substitute 4 large eggs for 2/3 cup egg whites. The taste will be less rich but still good.
Add a scoop of your favorite protein powder or collagen.
More Cottage Cheese Recipes to Try
- Cottage cheese egg bites
- Baked egg tortilla
- Cottage cheese egg muffins
- Cottage cheese overnight oats
Baked Cottage Cheese
Ingredients
- 2 cups cottage cheese 1%, 2% (I used) or 4% works
- 4 large eggs
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup cornstarch
- 1 1/2 cups berries divided
- Cooking spray optional
Instructions
- Preheat oven to 350 degrees F and line 8×8 square baking dish with parchment paper. You can spray it with cooking spray, if you wish, but I never had an issue with sticking. Set aside.
- In a high speed blender, add cottage cheese, eggs, maple syrup, vanilla, cinnamon and cornstarch. Blend until smooth.
- Add 1 cup of berries and give a few gentle stirs with spatula. Then pour mixture into previously prepared baking dish and sprinkle remaining 1/2 cup of berries on top.
- Bake for 45 minutes or until yogurt in the center is set and not jiggly anymore. Remove from the oven and let cool almost completely.
- Cut into 9 slices and enjoy as is or with more maple syrup and Greek yogurt.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
