Save My neighbor stopped by one morning with a container of cottage cheese she'd overbought, and I realized I kept reaching for the same breakfast routine every single day. That afternoon, I wondered what would happen if I treated cottage cheese like a custard base instead of something to eat straight from the bowl. I mixed it with eggs and Greek yogurt, folded in a handful of blueberries, and slid it into the oven. What emerged was this tender, protein-packed bake that felt indulgent enough for a lazy weekend but easy enough to make on a Tuesday before work. It became the breakfast I actually looked forward to.
I brought this to a friend's place for a slow Sunday brunch, expecting skepticism about cottage cheese as an ingredient. Instead, everyone asked for seconds and wanted to know if it was some fancy French dish. Watching people's faces change when I told them what was actually in it—that moment of pleasant surprise—convinced me this deserved a permanent spot in my rotation.
Ingredients
- Cottage cheese: Full-fat holds together better and tastes richer, but low-fat works fine if that's what you have; 1 1/2 cups (375 g).
- Greek yogurt: This adds tang and helps set the structure; use 1/2 cup (120 ml).
- Milk: Dairy or unsweetened non-dairy both work to loosen the mixture; 1/4 cup (60 ml).
- Eggs: They're the binder that transforms everything into a bake; use 3 large.
- Sugar: 1/4 cup (50 g) or your sweetener of choice—adjust to taste since blueberries vary in tartness.
- Vanilla extract: Just 1 tsp rounds out the flavor without overwhelming anything else.
- Cinnamon: 1/2 tsp brings warmth; don't skip it even if you think you will.
- Lemon zest: Optional but worth it if you have a lemon on hand; the brightness cuts through richness.
- Cornstarch or flour: 2 tbsp (16 g) helps the bake set up and keeps it from being too wet.
- Salt: 1/4 tsp makes everything taste more like itself.
- Blueberries: Fresh or frozen, 1 1/2 cups (200 g)—frozen actually work beautifully because they don't get mushy the way some fruit does.
Instructions
- Set the stage:
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with a little butter or oil. This step matters more than you'd think because a cold dish and a cold oven mean the edges cook before the center sets.
- Build the base:
- In a large bowl, whisk together the cottage cheese, Greek yogurt, milk, eggs, sugar, vanilla, cinnamon, lemon zest if using, cornstarch, and salt until the mixture is smooth and there are no visible cottage cheese lumps. It should look like thick custard batter.
- Introduce the blueberries:
- Gently fold the blueberries in with a spatula so they stay mostly whole and don't bleed color everywhere. If you stir too aggressively, you'll end up with purple batter instead of a blueberry studded bake.
- Into the oven:
- Pour the mixture into your prepared dish and use a spatula to spread it into an even layer. Bake for 35 to 40 minutes, until the top is lightly golden and the center barely jiggles when you nudge the pan gently.
- Rest and serve:
- Let it cool for at least 10 minutes—this gives it time to set up properly and makes slicing cleaner. Serve it warm right out of the pan, or chill it overnight and eat it cold the next morning.
Save There's something almost meditative about pulling this out of the oven and watching the kitchen fill with that warm, cinnamon-vanilla-lemon smell. It stopped being a protein vehicle and became the thing I looked forward to—the breakfast that meant I was taking care of myself without it feeling like a chore.
Berry Swaps and Variations
Blueberries are wonderful here, but I've had equal success with raspberries, blackberries, or a mixed berry situation. Tart berries like blackberries actually shine because they cut through the richness of the dairy. Frozen berries work just as well as fresh and sometimes better, since they stay intact during baking. If you want extra texture, sprinkle sliced almonds or coconut flakes on top before baking for a gentle crunch that contrasts with the creamy center.
Make It Your Own
This recipe is a canvas, which I learned when a friend made it with cardamom instead of cinnamon and it became something entirely new. You can play with the sweetener—honey, maple syrup, or brown sugar each shift the flavor slightly. For dairy-free versions, plant-based yogurt and milk substitutes work fine, though I'd recommend a dairy-free cottage cheese brand that's on the firmer side so it doesn't disappear into the mixture.
Storage and Meal Prep
This bake stays fresh in the refrigerator for up to four days, which is why it became my answer to meal prep mornings when I couldn't face making anything. You can also freeze it wrapped well in plastic, though the texture becomes slightly less tender when thawed. The beauty of having it already made is that breakfast becomes a matter of reheating a slice or eating it cold straight from the container.
- Cool it completely before covering to avoid condensation and sogginess.
- Pair it with a dollop of Greek yogurt or a drizzle of honey to brighten it up on the second or third day.
- Cut it into portions and freeze individually in containers for grab-and-go mornings.
Save This has become one of those recipes that gets better the more you make it, because you stop following steps and start trusting your instincts. That's when breakfast stops being a task and becomes something you actually want to wake up for.
Recipe Questions & Answers
- → Can I use frozen blueberries for this bake?
Yes, frozen blueberries work well. Just fold them in without thawing to prevent excess moisture.
- → What milk alternatives can be used?
You can substitute dairy milk with unsweetened plant-based options like almond or oat milk for a dairy-free variation.
- → How can I add crunch to this dish?
Sprinkle sliced almonds or chopped nuts on top before baking to add texture and crunch.
- → Is this suitable for a gluten-free diet?
Yes, using cornstarch ensures it remains gluten-free. Double-check all ingredient labels to confirm.
- → Can this dish be served cold?
Absolutely, it can be enjoyed warm or chilled, depending on your preference.