Blueberry Cottage Cheese Breakfast Bake

Name: Blueberry Cottage Cheese Breakfast Bake
Total time: 1 h 20 min
Ingredients: 2 cups cottage cheese preferably full-fat for creaminess; 4 large eggs; 4 tbsp sweetener use allulose or erythritol; 2 tsp vanilla extract; 1 tsp lemon zest; 2 tbsp cornstarch or coconut flour; 1 1/2 cups blueberries divided

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Total: 80

Servings: 8

Ingredients

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2 cups cottage cheese preferably full-fat for creaminess4 large eggs4 tbsp sweetener use allulose or erythritol2 tsp vanilla extract1 tsp lemon zest2 tbsp cornstarch or coconut flour1 1/2 cups blueberries divided

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Instructions

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Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square baking dish. If making individual portions, grease muffin tins or ramekins instead.

Step 2

In a blender or food processor, combine the cottage cheese (drain the liquids), eggs, sweetener, vanilla extract, and cornstarch. Blend until completely smooth and creamy - this usually takes about 30-45 seconds.

Step 3

Gently stir in 1 cup of berries and the lemon zest, if using. Reserve the remaining ½ cup of berries for topping.

Step 4

Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved berries on top for a beautiful presentation.

Step 5

Bake for 35–40 minutes, or until set and lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Step 6

Let it cool for 10–15 minutes before slicing or serving. Top with extra berries and an extra sprinkle of sweetener if desired.