Why is my bake watery?

A watery result is almost always due to using low-fat or fat-free cottage cheese. These products contain much more water than their full-fat counterparts. For a creamy, set, and non-watery bake, you must use full-fat cottage cheese.

Can I make this Cottage Cheese Breakfast Bake without a blender?

While a blender or food processor is highly recommended to get a perfectly smooth, cheesecake-like texture, you can make it without one. It will have the traditional texture of cottage cheese curds, resulting in a more classic "blintz" or baked cheese casserole texture, which is also delicious in its own right.

Is this recipe gluten-free?

Yes! As long as you use certified gluten-free rolled oats and almond flour (as written in the recipe), this entire Cottage Cheese Breakfast Bake is naturally gluten-free.

Cottage Cheese Breakfast Bake: The #1 Ultimate High-Protein Recipe

The Ultimate Cottage Cheese Breakfast Bake (High-Protein & Easy!)

A high-protein breakfast bake or healthy dessert featuring a smooth, custard-like base made from blended cottage cheese, eggs, and honey. The base is studded with fresh or frozen blueberries and topped with a crumbly mixture of rolled oats and almond flour. The dish is then baked until the center is set and the top is golden brown, and can be served either warm or chilled.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 38 minutes
Total Time: 1 hour 3 minutes (includes cooling time)
Yield: 6-8 servings 1x
Category: Breakfast
Method: Baking, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Bake:
2 cups cottage cheese
4 large eggs
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 cup fresh or frozen blueberries
For the Oat Crumble Topping:
½ cup rolled oats
¼ cup almond flour (or all-purpose flour)
2 tablespoons melted butter or coconut oil
1 tablespoon honey or maple syrup
¼ teaspoon cinnamon

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
Make the Base: In a blender or food processor, combine the cottage cheese, eggs, ¼ cup of honey (or maple syrup), vanilla extract, and ½ teaspoon of cinnamon. Blend until the mixture is completely smooth.
Pour the blended mixture into the prepared baking dish.
Gently fold in the blueberries, distributing them evenly throughout the mixture.
Make the Topping: In a small bowl, mix together the rolled oats, almond flour, melted butter (or coconut oil), 1 tablespoon of honey (or maple syrup), and ¼ teaspoon of cinnamon until a crumbly texture forms.
Sprinkle the crumble topping evenly over the cottage cheese mixture in the baking dish.
Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set (no longer jiggly).
Cool & Serve: Let the bake cool for at least 10 minutes before slicing. It can be served warm or chilled.

Notes

Using a blender or food processor is key to achieving a smooth, creamy base without the texture of cottage cheese curds.
The bake needs to cool for about 10 minutes to set properly before slicing.
This dish is versatile and can be served warm from the oven or chilled from the refrigerator.
You can use fresh or frozen blueberries.

Nutrition

Serving Size: 1/8 of recipe
Calories: 250-300
Sugar: 18-22 g
Sodium: 300-400 mg
Fat: 12-16 g
Saturated Fat: 6-8 g
Carbohydrates: 20-25 g
Fiber: 2-3 g
Protein: 15-18 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/cottage-cheese-breakfast-bake/