Is cottage cheese and blueberries a good breakfast?

Yes, absolutely. Cottage cheese and blueberries make a great breakfast combo. Cottage cheese is rich in protein and calcium, while blueberries add antioxidants, fiber, and natural sweetness. When baked together in a blueberry cottage cheese breakfast bake , you get a balanced meal that’s filling, nutritious, and naturally sweet without added sugars.

Is it okay to eat cottage cheese for breakfast every day?

It is. Cottage cheese is a versatile, low-carb, high-protein option that supports weight loss, muscle building, and energy. Eating a blueberry cottage cheese breakfast bake daily is a smart choice if you’re looking for a meal that keeps you full and energized. Just pair it with other healthy foods to maintain variety in your diet.

What to put on top of cottage cheese for breakfast?

Toppings can add both flavor and nutrition. For your blueberry cottage cheese breakfast bake , try a drizzle of honey, a spoonful of nut butter, fresh berries, crushed nuts, or Greek yogurt. These add texture and enhance the taste without compromising health goals.

How many calories in a blueberry cottage cheese bake?

Each serving of the blueberry cottage cheese breakfast bake has about 108 calories . It also offers 9 grams of protein, 7 grams of carbs, and 5 grams of fat. It’s light, filling, and ideal for anyone watching their calorie intake or looking for a protein-rich breakfast.

Blueberry Cottage Cheese Breakfast Bake: 5-Star Healthy Protein Recipe

Description

This blueberry cottage cheese breakfast bake is a creamy, protein-packed, and naturally gluten-free way to start your day. Made with blended cottage cheese, eggs, and juicy blueberries, it’s soft, slightly sweet, and perfect for meal prep. Enjoy it warm or chilled as a healthy breakfast or high-protein snack that tastes like dessert.

Ingredients

Scale

2 cups cottage cheese preferably full-fat for creaminess
4 large eggs
4 tbsp sweetener use allulose or erythritol
2 tsp vanilla extract
1 tsp lemon zest
2 tbsp cornstarch or coconut flour
1 ½ cups berries divided

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square baking dish. If making individual portions, grease muffin tins or ramekins.
Add the drained cottage cheese, eggs, sweetener, vanilla extract, and cornstarch to a blender or food processor. Blend on high speed until the mixture is completely smooth and creamy.
Fold in 1 cup of blueberries along with the lemon zest, if using. Set aside the remaining ½ cup of blueberries for topping.
Pour the batter into a greased 8×8-inch baking dish and spread it out evenly.
Bake at 350°F (175°C) for 35 to 40 minutes, or until the top is lightly golden and the center is just set.
Allow the bake to cool for 10 to 15 minutes before slicing. Serve with the reserved berries and a light sprinkle of sweetener, if desired.

Notes

Use full-fat cottage cheese for the creamiest texture and best flavor. Make sure to drain any excess liquid before blending to avoid a watery batter.

Frozen blueberries can be used in place of fresh, but do not thaw them before adding. This helps prevent excess moisture and keeps the bake firm.

Prep Time: 5 mins
Cook Time: 35 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Calories: 108kcal
Sugar: 4g
Fat: 5g
Carbohydrates: 7g
Fiber: 1g
Protein: 9g