Description
This High-Protein Lemon Blueberry Breakfast Bake combines creamy cottage cheese with fresh blueberries and zesty lemon for a nutritious and flavorful morning dish. It’s a smooth, baked custard-like breakfast that’s rich in protein and lightly sweetened with maple syrup, making it perfect for a healthy start to your day.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups cottage cheese
- 3 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup fresh blueberries
- 1/8 teaspoon salt
- Butter or nonstick spray for greasing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, cornstarch, and salt. Blend the mixture until smooth and creamy, ensuring an even consistency.
- Fold in Blueberries: Gently fold in the fresh blueberries with a spatula to avoid breaking them and maintain their shape throughout the bake.
- Pour Mixture into Dish: Pour the blended mixture into the prepared baking dish, spreading it evenly and smoothing the top for uniform baking.
- Bake: Bake in the preheated oven for 35 to 40 minutes until the center is set and the edges turn golden brown, indicating it is fully cooked.
- Cool and Serve: Allow the bake to cool for at least 10 minutes before slicing. Serving it slightly warm enhances the flavor and texture.
Notes
- Ensure not to overblend the blueberries to prevent them from turning purple and muddying the color.
- Using fresh blueberries gives the best texture, but frozen can be used if thawed and drained well.
- This bake can be stored in the refrigerator for up to 3 days and reheated gently.
- For a lower sugar option, reduce the maple syrup or substitute with a sugar-free alternative.
