Introduction

Hey there, lovely people! Remember those mornings when you wanted something truly comforting and delicious for breakfast, but also needed it to be super easy and maybe even a little healthy? Well, get ready, because I’m about to share a recipe that hits all those sweet spots and more. This Triple Berry Cottage Cheese Breakfast Bake is like a warm hug in a dish – it’s creamy, packed with juicy berries, and so ridiculously simple to throw together. It feels special enough for a lazy weekend brunch but is quick enough for a busy weekday rush. Seriously, once you try this, it’ll become a regular in your breakfast rotation. It’s that good, and you’re going to love how fuss-free it is!

Why You’ll Love This Recipe

Fast: Minimal prep time means more time to enjoy your coffee!
Easy: No fancy techniques or endless steps required.
Giftable: Makes a lovely edible gift (if you can bear to part with it!).
Crowd-Pleasing: Kids and adults alike devour this delightful bake.
Healthy Twist: Packed with protein thanks to the cottage cheese.

Ingredients

Here’s what you’ll need to gather. Most of these might already be hanging out in your kitchen!

2 cups cottage cheese: The star of the show! Don’t worry about the texture; we’re going to transform it. Use full-fat or low-fat, whatever you prefer.
3 large eggs: Our binding agents, helping everything set up beautifully.
½ cup almond flour or rolled oats: This gives it a little structure. Almond flour keeps it naturally gluten-free, or use quick or rolled oats pulsed a few times in a blender or food processor.
¼ cup honey or maple syrup: For that perfect kiss of sweetness. Adjust to your taste!
1 teaspoon vanilla extract: Adds a lovely warmth and classic baked good flavor.
1 teaspoon lemon zest: Trust me on this! It brightens up all the flavors and pairs wonderfully with the berries.
1 teaspoon baking powder: Gives it a little lift and makes it tender.
2 cups mixed fresh or frozen berries: The juicy bursts of flavor! Strawberries (sliced if large), blueberries, raspberries… use your favorites or whatever you have on hand. No need to thaw frozen berries.

How to Make It

Alright, let’s get this breakfast party started! It’s super straightforward, I promise.

First things first, preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish. This just helps make sure your delicious creation doesn’t stick.

Okay, grab your blender or food processor. Add the cottage cheese, eggs, almond flour (or pulsed oats), honey or maple syrup, vanilla extract, lemon zest, and baking powder. Blend it all up until it’s super smooth and creamy. You want absolutely no cottage cheese lumps visible – think silky smooth custard!

Pour this lovely smooth mixture into your prepared baking dish. Spread it out evenly.

Now for the fun part – the berries! Sprinkle the mixed berries evenly over the top of the cottage cheese mixture. If you’re using frozen berries, just pop them straight in. They’ll bake up beautifully.

Pop the dish into your preheated oven. Bake for 30-40 minutes, or until the center is set and doesn’t jiggle too much, and the edges are lightly golden. The berries will be bubbly and jammy.

Let it cool for a few minutes before serving. It’s wonderful warm, but I actually love it chilled too!

Substitutions & Additions

Sweetener: You can use agave nectar or another liquid sweetener instead of honey or maple syrup. For a sugar-free option, try a sugar substitute equivalent to ¼ cup sweetness.
Flour/Oats: While almond flour or oats work best for texture, you could experiment with a small amount of all-purpose flour (start with about ¼ cup) but the texture will be different.
Berries: Feel free to use just one type of berry (like all blueberries) or a different mix. Other fruits like chopped apples (might need pre-cooking), peaches, or cherries could also be lovely.
Flavor Boosts: A pinch of cinnamon or cardamom added to the wet ingredients would be delicious. A splash of almond extract could also be nice.
Make it Richer: Swirl in a spoonful or two of cream cheese with the cottage cheese before blending for extra richness.

Tips for Success

Blend Until Smooth: Don’t rush the blending step! Getting the cottage cheese base completely smooth is key to a lovely, creamy texture.
Don’t Overbake: Bake until the center is just set. Overbaking can make it a little dry. A slight jiggle in the very center is okay, it will set as it cools.
Using Frozen Berries: No need to thaw! Just toss them in frozen. They might release a little more juice, which is perfectly fine.
Prep Ahead: You can blend the cottage cheese base and store it in the fridge for up to 2 days. Add the berries right before baking.
Serving: This is fantastic on its own, but also great with a dollop of Greek yogurt, a sprinkle of granola, or a drizzle of extra maple syrup.

How to Store It

Once completely cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. It tastes great cold straight from the fridge, or you can gently reheat a portion in the microwave.

FAQs

Here are a couple of questions folks often ask about this recipe:

Q: Can I make this ahead of time?
A: Yes! You can blend the base mixture up to 2 days in advance and store it in the fridge. Add the berries and bake just before you’re ready to serve.

Q: Is this recipe gluten-free?
A: If you use almond flour and ensure your other ingredients (like baking powder and extracts) are certified gluten-free, then yes, it is gluten-free. If you use oats, make sure they are certified gluten-free oats if needed for dietary restrictions.

Q: Can I use frozen fruit other than berries?
A: Absolutely! Chopped frozen peaches or cherries work well. Just be aware that some fruits might release more liquid than others.

Easy & Healthy Triple Berry Cottage Cheese Breakfast Bake

A comforting and delicious breakfast bake made with creamy cottage cheese and juicy mixed berries. It's simple to prepare and can be enjoyed on busy weekdays or for a relaxed brunch.

Print Recipe Pin Recipe

Cook Time 30

Equipment

Baking dish 8x8 inch
Blender or food processor
Oven Preheated to 350°F (175°C)

Ingredients

Main Ingredients

2 cups cottage cheese Full-fat or low-fat.
3 large eggs
0.5 cup almond flour or rolled oats If using oats, pulse a few times in a blender or food processor. Use certified gluten-free oats if needed.
0.25 cup honey or maple syrup Adjust to taste. See substitutions for alternatives like agave nectar or sugar substitutes.
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon baking powder
2 cups mixed fresh or frozen berries Strawberries (sliced if large), blueberries, raspberries... No need to thaw frozen berries. See substitutions for other fruit options.

Instructions

Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
Add the cottage cheese, eggs, almond flour (or pulsed oats), honey or maple syrup, vanilla extract, lemon zest, and baking powder to a blender or food processor. Blend until super smooth and creamy, with no visible cottage cheese lumps.
Pour the smooth mixture into the prepared baking dish. Spread evenly.
Sprinkle the mixed berries evenly over the top of the cottage cheese mixture.
Bake for 30-40 minutes, or until the center is set and doesn't jiggle too much, and the edges are lightly golden.
Let cool for a few minutes before serving. It can be served warm or chilled.

Notes

Ensure the cottage cheese base is blended until completely smooth for the best texture. Don't overbake; a slight jiggle in the center is okay as it will set upon cooling. Frozen berries can be added directly without thawing. You can blend the base mixture up to 2 days in advance and store in the fridge; add berries just before baking. Store completely cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Great served on its own or with yogurt, granola, or extra maple syrup.