This Blueberry Almond Cottage Cheese Breakfast Bake is a high-protein, gluten-free morning dish made with real ingredients and ready in under 40 minutes.
Ingredients
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1 cup full-fat cottage cheese
3 large eggs
¼ cup almond flour
1 tsp vanilla extract
½ tsp cinnamon
¾ cup fresh or frozen blueberries
¼ cup sliced almonds
Optional: 1 tbsp maple syrup or sweetener of choiceCook Mode Prevent your screen from going dark
Instructions
1. Preheat oven to 350°F and grease or line an 8×8 baking dish.
2. In a bowl, whisk together cottage cheese, eggs, almond flour, vanilla, cinnamon, and sweetener until smooth.
3. Fold in the blueberries gently.
4. Pour mixture into baking dish.
5. Top with sliced almonds.
6. Bake for 35–40 minutes until golden and set.
7. Let cool 10 minutes before slicing and serving.
Notes
Store in fridge for up to 5 days.
Freeze individual slices and reheat as needed.
Great served cold or warm.
Nutrition
Cholesterol: 120mg
Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 240mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 14g
