This blueberry cottage cheese breakfast bake has become my go-to when I need something that feels special but doesn’t require me to wake up at dawn. The cottage cheese makes it incredibly protein-packed, and those little bursts of blueberry sweetness? Pure magic in every bite.
Table of contents
Easy Blueberry Cottage Cheese Breakfast Bake
A protein-rich breakfast bake combining cottage cheese, eggs, and fresh blueberries for the perfect balance of savory and sweet flavors.
Ingredients
- Nonstick cooking spray
- 8 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ¾ cup 2% or full-fat cottage cheese
- ½ cup shredded Parmesan cheese
- ¾ cup fresh or frozen blueberries
- ½ cup finely diced yellow onion
Instructions
- Preheat oven to 375°F and spray a 9x9 inch baking dish with nonstick cooking spray.
- Whisk eggs, garlic powder, salt, and pepper in a medium bowl until well combined.
- Stir in cottage cheese and Parmesan cheese until evenly mixed.
- Gently fold in blueberries and diced onion, being careful not to burst the berries.
- Pour mixture into prepared baking dish.
- Bake for 30-35 minutes until center is set and top is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use frozen blueberries straight from the freezer - no need to thaw.
- Green onions work great instead of yellow onion for a milder flavor.
- Make ahead: Assemble the night before and bake in the morning.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 257mgSodium: 396mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 14g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Here’s everything you need for this simple but delicious breakfast bake:
- 8 large eggs
- ¾ cup cottage cheese (2% or full-fat works best)
- ½ cup shredded Parmesan cheese
- ¾ cup fresh or frozen blueberries
- ½ cup finely diced yellow onion (or green onions)
- ¼ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- Nonstick cooking spray
- 9×9 inch baking dish
Detailed Cooking Instructions
Time needed: 45 minutes
Simple protein-rich breakfast bake with cottage cheese, eggs, and blueberries.
- Prep the dish
Preheat oven to 375°F and spray a 9×9 inch baking dish with nonstick cooking spray.
- Mix the base
Whisk eggs, garlic powder, salt, and pepper in a medium bowl until well combined.
- Add cheese
Stir in cottage cheese and Parmesan cheese until evenly mixed throughout.
- Fold in extras
Gently fold in blueberries and diced onion, being careful not to burst the berries.
- Bake
Pour mixture into prepared dish and bake for 30-35 minutes until center is set and golden.
- Cool and serve
Let cool for 5 minutes before cutting and serving warm.
Tips & Tricks
- Don’t thaw frozen blueberries – they work perfectly straight from the freezer and won’t make the bake watery.
- Use full-fat cottage cheese for the creamiest texture, but 2% works great if you’re watching calories.
- Make this ahead by mixing everything the night before, then just pop it in the oven when you wake up.
- If your kids aren’t onion fans, try green onions instead – they’re much milder and add great color.
- The center should barely jiggle when you shake the pan – that’s how you know it’s perfectly set.
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Frequently Asked Questions
Absolutely! Cottage cheese provides protein and calcium while blueberries add fiber, antioxidants, and natural sweetness – making this combination both nutritious and satisfying.
Yes, cottage cheese is an excellent breakfast choice because it’s high in protein, which helps keep you full longer and supports muscle health.
Cottage cheese adds moisture, protein, and a creamy texture to baked goods while keeping them from becoming too dense or dry.
Yes! Mix all ingredients the night before, cover, and refrigerate. Then just bake in the morning – you might need to add 5 extra minutes to the cook time.
Variations & Add-Ins
- Low-carb version: Skip the onions and add extra cheese or chopped spinach for a keto-friendly breakfast bake.
- Protein boost: Stir in a scoop of vanilla protein powder with the cottage cheese for an extra protein punch.
- Berry mix: Use a combination of blueberries, raspberries, and blackberries for more complex flavors.
- Savory herb twist: Add fresh chives, dill, or parsley instead of blueberries for a completely savory version.
- Mediterranean style: Replace blueberries with sun-dried tomatoes and add crumbled feta cheese.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | No | Use dairy-free cottage cheese alternative and nutritional yeast |
| Vegan | No | Replace eggs with flax eggs and use plant-based cheese |
| Keto | Yes | Skip onions or use very sparingly |
| Nut-Free | Yes | No nuts used in this recipe |
Storage, Freezing & Reheating
- Fridge: Store covered for up to 4 days – the flavors actually get better after a day or two.
- Freezer: Wrap individual portions in plastic wrap, then foil, and freeze up to 2 months for easy grab-and-go breakfasts.
- Thawing: Move frozen portions to the fridge overnight for the best texture when reheating.
- Reheat: Microwave individual portions for 45-60 seconds or warm in a 350°F oven for 8-10 minutes until heated through.
- Make-ahead tip: I love making this on Sunday and having breakfast ready for the whole week – my kids can just grab a piece before school.
Save This Recipe for Later
This breakfast bake has become such a lifesaver in our house – save it to your Pinterest board so you can make it whenever you need a protein-packed start to your day!
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