Blueberry Cottage Cheese Oat Bake with Eggs and Vanilla
A soft cottage cheese and egg breakfast bake with blueberries, rolled oats, honey, cinnamon, and vanilla.
Ingredients
Breakfast Bake
- 2 cups cottage cheese
- 2 cups blueberries fresh or frozen without large ice clumps
- ½ cup rolled oats
- ¼ cup honey
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon butter for greasing dish
Instructions
- Preheat to 350°F and grease a 2-quart baking dish, such as a deep 8-inch square. Stir cottage cheese, oats, honey, and vanilla together.
- Beat eggs separately until uniform and combine with the cheese mixture. Distribute baking powder, cinnamon, and salt through it, then gently fold in blueberries.
- Spread in the dish and bake 35–45 minutes or longer until the egg-and-cheese center holds its structure and reaches 165°F. Shield an early-browning top loosely and extend time for cold ingredients as needed.
- Rest 10 minutes, then spoon or gently cut into 6 portions. Refrigerate leftovers promptly.
Notes
Expect a soft moist breakfast bake rather than a flour-based cake. Frozen berries can extend baking. Berry juice is distinct from unset egg mixture; check temperature and structure.