Description

A creamy, protein-packed breakfast bake combining cottage cheese, eggs, and blueberries into a lightly sweet, custard-like dish—perfect for meal prep or a quick morning bite.

Ingredients

2 cups cottage cheese, preferably full-fat

4 large eggs

4 tablespoons sweetener (such as allulose or erythritol)

2 teaspoons vanilla extract

1 teaspoon lemon zest

2 tablespoons cornstarch or coconut flour

1 ½ cups blueberries, divided

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Instructions

Preheat oven to 350 °F (175 °C) and grease an 8×8‑inch baking dish or use muffin tins/ramekins.
Drain the cottage cheese, then blend it with eggs, sweetener, vanilla extract, and cornstarch until smooth (30–45 seconds).
Gently stir in 1 cup of blueberries and lemon zest. Reserve ½ cup of blueberries for topping.
Pour the mixture into the baking dish and spread evenly. Sprinkle reserved blueberries on top.
Bake for 35–40 minutes, until set and lightly golden. A toothpick should come out mostly clean.
Cool for 10–15 minutes before slicing or serving. Optionally top with extra berries and sweetener.

Notes

Use frozen blueberries without thawing if needed.
Refrigerate for up to 4 days or freeze for 2 months.
Reheat in microwave (30–60 seconds) or oven (10 minutes at 350 °F).
Adjust sweetener to taste.
Blending ensures a smoother texture, but hand-mixing works too.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6th of bake
Calories: 150
Sugar: 6g
Sodium: 250mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 12g
Cholesterol: 125mg