Blueberry Cottage Cheese Breakfast Bake
Blueberry Cottage Cheese Breakfast Bake made with 8 simple ingredients and 10 grams of protein per slice, or 20 grams for two.
Servings: 9 slices
Calories: 136kcal
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 3 tablespoons maple syrup or honey
- 1 cup rolled oats or quick oats
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 1/2 cups blueberries fresh or frozen
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
- In a high speed blender or food processor, add cottage cheese, eggs, maple syrup, oats, vanilla extract, cinnamon and baking powder. Blend until the oats are just blended, for 25-30 seconds.
- Stir in 1 cup of blueberries. Pour your mixture into the previously prepared baking dish and add remaining blueberries on top. Let rest for 10 minutes to thicken.
- Bake for 40-45 minutes or until the inserted toothpick in the center comes out clean.
- Remove from the oven and let cool for 15 minutes.
- Cut into 9 squares and serve.
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.
Nutrition
Serving: 1slice | Calories: 136kcal | Carbohydrates: 16g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 284mg | Fiber: 2g | Sugar: 8g