Lemon Blueberry Breakfast Bake for a Protein-Packed Morning

This Lemon Blueberry Breakfast Bake is a high-protein dish that combines zesty lemon and juicy blueberries for a delightful and quick breakfast option.

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Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

2 cups Fresh Blueberries Can use frozen if fresh aren’t available.
1 cup Cottage Cheese Greek yogurt is a great substitute.
1 cup Rolled Oats Can be replaced with gluten-free oats.
3 large Eggs Essential for binding and richness.
1 tablespoon Lemon Zest Always opt for fresh lemons.
⅓ cup Honey or Maple Syrup Adjust according to taste; maple syrup is vegan.
1 teaspoon Baking Powder Ensure it’s fresh for optimal results.
½ teaspoon Cinnamon Optional but recommended.

Equipment

Oven
Mixing Bowl
baking dish
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
In a large mixing bowl, combine cottage cheese, rolled oats, eggs, lemon zest, honey or maple syrup, baking powder, and cinnamon. Mix until smooth.
Gently fold in the fresh blueberries, ensuring they are evenly distributed.
Pour the batter into the greased baking dish and spread it evenly.
Bake for about 45 minutes, or until golden edges and a toothpick inserted in the center comes out clean.
Cool for about 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 180mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 120mgIron: 1mg

Notes

Adjust the sweetness of the bake with honey or maple syrup to your preference. Store leftovers in an airtight container for up to 1 week in the fridge or freeze for up to 3 months.

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