High-Protein Breakfast Bake

Why make this recipe

A High-Protein Breakfast Bake is a nutritious way to start your day. This dish is packed with protein from cottage cheese and eggs, making it a perfect option for anyone looking to fuel their morning. Not only is it filling, but it also offers a delightful taste with the sweetness of blueberries and a hint of cinnamon. Plus, it’s simple to prepare and can be made ahead of time for busy mornings.

How to make High-Protein Breakfast Bake

Ingredients:

• 1 cup cottage cheese
• 1 cup blueberries
• 2 cups rolled oats
• 3 eggs
• 1/2 cup milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Salt to taste

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the cottage cheese, eggs, and milk until smooth.
3. Stir in honey and vanilla extract.
4. In another bowl, mix the oats, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mixture.
6. Gently fold in the blueberries.
7. Pour the mixture into a greased baking dish and spread evenly.
8. Bake for 30-35 minutes, or until set and lightly golden on top.
9. Cool slightly before slicing and serve warm.

How to serve High-Protein Breakfast Bake

Serve the High-Protein Breakfast Bake warm, cut into squares or rectangles. You can enjoy it plain or top it with additional fresh blueberries, a drizzle of honey, or a dollop of Greek yogurt for even more protein and flavor.

How to store High-Protein Breakfast Bake

Once cooled, store any leftovers in an airtight container in the refrigerator. The breakfast bake can last for up to five days. Reheat individual portions in the microwave for a quick and easy breakfast.

Tips to make High-Protein Breakfast Bake

• Be sure to grease your baking dish well to prevent sticking.
• You can adjust the sweetness to your liking by adding more or less honey or maple syrup.
• For added texture, try mixing in some chopped nuts or seeds.

Variation (if any)

Feel free to change the fruit based on what you have. You can use raspberries, chopped apples, or even dried fruits. You can also use almond milk or oat milk as a dairy-free option.

FAQs

1. Can I make this breakfast bake ahead of time?
Yes, you can prepare the mixture the night before and refrigerate it. Just pop it in the oven in the morning for a fresh breakfast.

2. Can I freeze leftovers?
Yes, you can freeze the baked squares in a single layer, then transfer them to an airtight container once frozen. They can be reheated directly from the freezer.

3. Can I substitute cottage cheese?
If you don’t like cottage cheese, you can use ricotta cheese or Greek yogurt for a similar texture and flavor.

High-Protein Breakfast Bake

A nutritious breakfast option packed with protein from cottage cheese and eggs, complemented by sweet blueberries and cinnamon. Perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup milk
• 1/4 cup honey or maple syrup Adjust sweetness to taste.
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Salt to taste Salt

Add-ins

• 1 cup blueberries Can use other fruits like raspberries or chopped apples.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the cottage cheese, eggs, and milk until smooth.
3. Stir in honey and vanilla extract.
4. In another bowl, mix the oats, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mixture.
6. Gently fold in the blueberries.

Baking

1. Pour the mixture into a greased baking dish and spread evenly.
2. Bake for 30-35 minutes, or until set and lightly golden on top.
3. Cool slightly before slicing and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave for a quick breakfast. Be sure to grease your baking dish well to prevent sticking.