Cottage cheese works well for adding protein to breakfast without much extra work. These ideas focus on simple meal prep so you can make several servings at once. You will see recipes that use everyday ingredients and store well in the fridge. Most take just a few steps and keep portions realistic for one or two people. They give you options that hold up through the week without turning bland.
Helpful Tips Before You Start
These tips will help your cottage cheese breakfasts stay fresh and high in protein throughout the week.
Drain Cottage Cheese Well
Extra liquid can make your prepped meals watery after a few days. Press the cottage cheese in a fine mesh strainer or pat it with a paper towel before mixing.
Use Individual Containers
Divide everything into single serve jars or containers as soon as you finish prepping. This keeps portions consistent and saves time on busy mornings.
Hold Back Crunchy Add Ins
Nuts, seeds, and granola soften quickly in the fridge. Pack them separately and add them right before eating to keep the texture intact.
Pair With Other Protein Sources
Mix in hard boiled eggs, turkey bacon, or Greek yogurt when prepping. These additions increase the total protein without changing the base recipe much.
Check Storage Times
Most cottage cheese breakfasts keep well for three to four days in the fridge. Write the prep date on each container so you use them in order.
Spinach Feta Cottage Cheese Egg Muffins
These muffins pack cottage cheese and eggs together for a filling breakfast that holds up well through the week. They work especially well when you need something you can bake once and portion out for several mornings.
The spinach brings a mild green note while the feta adds a salty edge. The result is a light, savory muffin that reheats without drying out.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 cup cottage cheese
- 2 cups spinach, chopped
- ½ cup crumbled feta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with olive oil.
- Crack the eggs into a mixing bowl and add the salt and black pepper. Whisk until the yolks and whites are fully combined.
- Stir the cottage cheese, chopped spinach, and crumbled feta into the egg mixture until everything is evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes until the tops are set and lightly golden.
- Remove the tin from the oven and let the muffins cool for 5 minutes before running a knife around the edges to release them.
Extra Tips
These muffins keep in an airtight container in the fridge for up to five days. Reheat two or three at a time in the microwave for 30 seconds to avoid making the spinach watery. If you want a milder flavor, reduce the feta to one-third cup and add an extra pinch of salt. Course: Breakfast Cuisine: Mediterranean Equipment: Muffin tin, Mixing bowl, Whisk
Peanut Butter Banana Cottage Cheese Overnight Oats
This overnight oats recipe blends cottage cheese with peanut butter and banana to create a high-protein breakfast that holds up well for meal prep. It works well when you want something ready in the fridge for busy mornings without extra cooking each day.
The finished oats turn thick and creamy with a sweet, nutty taste. The cottage cheese adds body while the banana and peanut butter keep the flavor balanced and satisfying.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 2 ripe bananas
- ½ cup creamy peanut butter
- 2 cups rolled oats
- 1 cup milk
- ½ teaspoon cinnamon
Instructions
- Place the cottage cheese, one banana, and peanut butter in a blender. Blend until smooth.
- Pour the blended mixture into a mixing bowl. Add the rolled oats, milk, and cinnamon. Stir until the oats are fully coated.
- Slice the remaining banana. Divide the oat mixture evenly among four jars or containers.
- Top each jar with the banana slices. Seal and place in the refrigerator overnight.
Extra Tips
If the oats seem too thick after chilling, stir in a splash of milk before eating. Store the jars in the fridge for up to four days. For a different texture, skip the blender and mash the cottage cheese by hand before mixing. Course: Breakfast Cuisine: American Equipment: Blender, Mixing Bowl, Jars
Blueberry Lemon Cottage Cheese Pancake Bites
These blueberry lemon cottage cheese pancake bites deliver steady protein in a compact form that travels well. They suit busy mornings or weekly meal prep since they hold up nicely in the fridge and reheat quickly.
The cottage cheese creates a soft, moist crumb while lemon zest brings a clean citrus note that balances the blueberries. Each bite tastes like a cross between a pancake and a muffin without needing syrup on the side.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 1 cup rolled oats
- 2 tablespoons honey
- Zest and juice of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin.
- Add the cottage cheese, eggs, oats, honey, lemon zest and juice, baking powder, and vanilla extract to a blender. Blend until smooth.
- Pour the batter into a mixing bowl and gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 25 minutes until the tops are lightly golden and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer the bites to a wire rack.
Extra Tips
Store the cooled bites in an airtight container in the fridge for up to four days. Reheat two or three at a time in the microwave for 30 seconds to restore a soft texture. If the batter seems thick after blending, add a splash of milk before folding in the blueberries. Course: Breakfast Cuisine: American Equipment: Blender, Muffin Tin, Mixing Bowl
Mexican Chorizo Cottage Cheese Breakfast Casserole
This casserole packs bold chorizo spice into a creamy base of cottage cheese and eggs. It bakes into firm slices that hold up well for several days, making it a reliable choice for weekday breakfasts.
The finished dish has a hearty texture with pockets of melted cheese and tender vegetables. It works especially well when you want a savory start that feels like a full meal without extra morning work.
Serves 4 people.
Ingredients
- 12 oz Mexican chorizo
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cups cottage cheese
- 6 large eggs
- 1 cup shredded Mexican cheese blend
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 baking dish.
- Cook the chorizo in a large skillet over medium heat, breaking it up as it browns.
- Add the diced onion and bell pepper to the skillet and cook until the vegetables soften.
- In a mixing bowl, whisk the eggs with the chili powder, cumin, salt, and black pepper.
- Stir the cottage cheese and half of the shredded cheese into the egg mixture.
- Add the cooked chorizo and vegetables to the bowl and mix until evenly combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 30 to 35 minutes until the center is set and the top is lightly browned.
- Let the casserole cool for 10 minutes, then cut into four portions and top with chopped cilantro before serving.
Extra Tips
Portion the cooled casserole into individual containers for quick grab-and-go breakfasts throughout the week. Reheat slices in the microwave for one minute or until hot. If you want less spice, use a mild chorizo or reduce the chili powder by half. The cilantro adds a fresh note that balances the richness of the chorizo and cheese. Course: Breakfast Cuisine: Mexican Equipment: Large skillet, Mixing bowl, 8×8 baking dish
Apple Cinnamon Cottage Cheese Baked Oatmeal Squares
These baked oatmeal squares mix cottage cheese right into the batter for a high-protein breakfast you can portion out ahead of time. The apples and cinnamon give each square a cozy, lightly sweet flavor that holds up well after reheating.
The finished squares have a soft, chewy texture with tender apple pieces throughout. They work well for busy mornings since you can bake once and eat all week.
Serves 4 people.
Ingredients
- 1 1/2 cups cottage cheese
- 2 cups rolled oats
- 2 medium apples, diced
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking dish.
- Add the cottage cheese, milk, maple syrup, and vanilla extract to a blender. Blend until smooth.
- In a mixing bowl, stir together the rolled oats, ground cinnamon, baking powder, and salt.
- Pour the blended cottage cheese mixture into the dry ingredients and stir until combined.
- Fold the diced apples into the batter.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30 minutes until the top is set and lightly golden.
- Cool for 10 minutes before cutting into squares.
Extra Tips
Store the cooled squares in an airtight container in the fridge for up to five days. Warm individual portions in the microwave for 30 seconds to restore a soft texture. If you want less sweetness, reduce the maple syrup by one tablespoon. Course: Breakfast Cuisine: American Equipment: Blender, Mixing Bowl, Baking Dish, Oven
Cottage Cheese and Turkey Sausage Breakfast Burritos
These burritos pack turkey sausage and a creamy cottage cheese scramble into portable wraps that hold up well for several days. They work especially well when you want a high-protein breakfast you can grab from the fridge without extra cooking in the morning.
The cottage cheese blends into the eggs to create a soft, slightly cheesy filling that pairs with the savory sausage and vegetables. Each burrito stays satisfying without feeling heavy, making them easy to portion for the week.
Serves 4 people.
Ingredients
- 1 pound turkey sausage
- 1 cup cottage cheese
- 6 large eggs
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 tablespoon olive oil
- 4 large whole wheat tortillas
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and fully cooked.
- Add the diced onion and red bell pepper to the skillet. Cook for 4 to 5 minutes until the vegetables soften.
- While the vegetables cook, blend the cottage cheese and eggs in a blender until smooth. Season with salt and pepper.
- Pour the egg mixture into the skillet with the sausage and vegetables. Stir gently over medium-low heat until the eggs are set but still creamy.
- Warm the tortillas briefly in a dry pan or microwave. Divide the filling evenly among the four tortillas and roll them into burritos.
Extra Tips
Store the wrapped burritos in an airtight container in the fridge for up to four days. Reheat them in a skillet over low heat or in the microwave with a damp paper towel to keep the tortilla from drying out. If the filling seems too thick after chilling, add a splash of milk when reheating to loosen it. Course: Breakfast Cuisine: American Equipment: Large skillet, Blender, Mixing bowl
Raspberry Almond Cottage Cheese Chia Breakfast Pudding
This make-ahead pudding turns cottage cheese into a smooth base that pairs with chia seeds for a thick, spoonable texture. Raspberries add bright tartness while almonds bring a gentle crunch, creating a balanced breakfast that holds up well in the fridge for several days.
It works especially well when you need grab-and-go options that still feel like a treat. The flavors stay fresh and the protein keeps you satisfied through busy mornings.
Serves 4 people.
Ingredients
- 2 cups low-fat cottage cheese
- 1 cup raspberries, fresh or frozen
- 1/4 cup chia seeds
- 1/2 cup unsweetened almond milk
- 2 tablespoons honey
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- Add the cottage cheese to a blender and blend until completely smooth.
- Pour the blended cottage cheese into a mixing bowl. Stir in the almond milk, honey, and almond extract until evenly combined.
- Add the chia seeds and mix thoroughly so the seeds are fully distributed.
- Gently fold in the raspberries, breaking a few if using fresh to release some juice.
- Divide the mixture evenly among four meal prep containers.
- Cover and refrigerate for at least four hours or overnight to allow the chia to thicken.
- Just before serving, sprinkle sliced almonds over each portion.
Extra Tips
Stir the chia seeds well right after adding them to prevent clumping, and give the pudding a quick stir the next morning if it has settled. Frozen raspberries work fine and release enough liquid during chilling to loosen the texture slightly. Store in airtight containers for up to four days and add the almonds only when ready to eat so they stay crisp. Course: Breakfast Cuisine: American Equipment: Blender, Mixing Bowl, Measuring Cups
Savory Herb Cottage Cheese Quiche Cups
These quiche cups turn cottage cheese into a fluffy, savory breakfast that holds up well for several days. They pack plenty of protein and fresh herbs, making them a reliable choice for busy mornings when you want something warm and satisfying without extra work.
The recipe blends cottage cheese with eggs for a light texture, then folds in spinach and cheddar for flavor. Baked in muffin cups, they cool quickly and store easily for grab-and-go meals.
Serves 4 people.
Ingredients
- 2 cups low-fat cottage cheese
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/4 cup fresh chives and parsley, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the oven to 350 degrees and spray an 8-cup muffin tin with nonstick cooking spray.
- Add the cottage cheese and eggs to a blender and process until smooth.
- Pour the blended mixture into a mixing bowl and stir in the spinach, chives, parsley, cheddar cheese, garlic powder, salt, and black pepper until evenly combined.
- Divide the mixture evenly among the 8 prepared muffin cups, filling each about three-quarters full.
- Bake for 25 minutes until the tops are set and lightly golden.
- Remove the pan from the oven and let the cups cool in the tin for 5 minutes before transferring them to a wire rack.
Extra Tips
These cups reheat nicely in the microwave for 30 seconds without losing their structure. Use a paper towel to blot any extra moisture from the spinach before adding it so the texture stays firm after baking. Store cooled cups in an airtight container in the fridge for up to four days. Course: Breakfast Cuisine: American Equipment: Blender, Muffin Tin, Mixing Bowl
Cottage Cheese Waffle Sticks with Strawberry Compote
This recipe blends cottage cheese into the waffle batter to create sturdy sticks that hold up well during meal prep. The strawberry compote brings a simple fruit topping that pairs with the mild cheese flavor for a balanced breakfast you can portion ahead.
It works well for grab-and-go mornings since the waffles reheat quickly and the compote stores separately without getting soggy. The finished sticks have a lightly crisp edge and soft center, while the warm compote adds juicy sweetness.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 1 1/2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups fresh strawberries, hulled and quartered
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Add the cottage cheese, eggs, oat flour, baking powder, vanilla extract, and salt to a blender. Blend until the batter is smooth and no large lumps remain.
- Preheat a waffle iron and lightly coat it with oil or nonstick spray. Pour in the batter and cook until the waffles are golden and set, then transfer to a cutting board.
- While the waffles cook, place the strawberries, honey, and lemon juice in a small saucepan over medium heat. Stir occasionally and cook until the strawberries soften and the mixture thickens slightly into a compote.
- Cut each cooked waffle into four long sticks. Serve the sticks warm with the strawberry compote spooned over the top.
Extra Tips
Cook the waffles in batches and freeze them flat on a sheet pan before transferring to a bag so they stay separate for easy reheating. Warm the compote gently on the stove or in the microwave just before serving, and store any leftovers in a separate container in the fridge for up to four days. Course: Breakfast Cuisine: American Equipment: Waffle iron, Blender, Saucepan, Mixing bowl
Mediterranean Cottage Cheese Breakfast Bowls with Olives
These bowls bring together creamy cottage cheese with classic Mediterranean flavors for a fresh and satisfying breakfast. They work well for meal prep because the components hold up nicely in the fridge and assemble quickly on busy mornings. The result is a mix of creamy texture from the cottage cheese, crisp vegetables, and briny olives that feels light yet filling.
This recipe serves 4 people. – 2 cups cottage cheese – 1 cup cherry tomatoes, halved – 1 cucumber, diced – 1/2 cup Kalamata olives, sliced – 1/4 cup crumbled feta cheese – 2 tablespoons extra virgin olive oil – 1 teaspoon dried oregano – 2 tablespoons chopped fresh dill – 1 lemon, cut into wedges
### Instructions 1. Divide the cottage cheese evenly among 4 meal prep containers. 2. Add the halved cherry tomatoes, diced cucumber, and sliced olives on top of the cottage cheese in each container. 3. Sprinkle the crumbled feta cheese and dried oregano over each bowl. 4. Drizzle 1/2 tablespoon of olive oil over the contents of each container. 5. Finish with a sprinkle of fresh dill and add a lemon wedge to each container for serving.
### Extra Tips Prepare the vegetables and olives in advance and store them separately if you want to keep the cottage cheese extra creamy until the day you eat. Squeeze the lemon wedge right before eating to brighten the flavors without making the mixture watery during storage. These bowls keep well in the fridge for up to four days.
Course: Breakfast Cuisine: Mediterranean Equipment: Meal Prep Containers, Cutting Board, Knife
Serves 4 people.
Instructions
- Divide the cottage cheese evenly among 4 meal prep containers.
- Add the halved cherry tomatoes, diced cucumber, and sliced olives on top of the cottage cheese in each container.
- Sprinkle the crumbled feta cheese and dried oregano over each bowl.
- Drizzle 1/2 tablespoon of olive oil over the contents of each container.
- Finish with a sprinkle of fresh dill and add a lemon wedge to each container for serving.
Extra Tips
Prepare the vegetables and olives in advance and store them separately if you want to keep the cottage cheese extra creamy until the day you eat. Squeeze the lemon wedge right before eating to brighten the flavors without making the mixture watery during storage. These bowls keep well in the fridge for up to four days. Course: Breakfast Cuisine: Mediterranean Equipment: Meal Prep Containers, Cutting Board, Knife
Cottage Cheese French Toast Bake with Mixed Berries
This cottage cheese French toast bake turns a classic breakfast into a high-protein meal that holds up well for several days. Blending the cottage cheese creates a smooth custard that soaks into the bread, making it easy to prep ahead and portion out for busy mornings.
The finished dish has a soft, custardy center with lightly crisp edges and pockets of juicy berries. Cinnamon and vanilla keep the flavor familiar while the cottage cheese adds staying power without extra steps.
Serves 4 people.
Ingredients
- 8 slices whole grain bread, cut into cubes
- 2 cups low-fat cottage cheese
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 cups mixed berries
- 2 tablespoons maple syrup, for serving
Instructions
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- Add the cottage cheese, eggs, milk, vanilla extract, and cinnamon to a blender. Blend until completely smooth.
- Place the bread cubes in a large bowl. Pour the blended cottage cheese mixture over the bread and stir until all pieces are coated.
- Gently fold in 1 ½ cups of the mixed berries. Transfer the mixture to the prepared baking dish and spread it evenly.
- Scatter the remaining ½ cup berries over the top. Bake for 40 to 45 minutes, until the center is set and the edges are lightly golden.
- Let the bake cool for 5 minutes, then cut into portions and drizzle with maple syrup before serving.
Extra Tips
Blend the cottage cheese fully for the smoothest texture. Day-old bread absorbs the custard better and prevents a soggy result. Leftovers keep in the fridge for up to four days and reheat well in the microwave with a splash of milk to restore creaminess. Course: Breakfast Cuisine: American Equipment: Baking Dish, Blender, Mixing Bowl, Whisk
Zucchini Cheddar Cottage Cheese Breakfast Bread
This zucchini cheddar cottage cheese breakfast bread offers a savory option for meal prep. The loaf slices easily and holds up well in the fridge for quick breakfasts throughout the week.
The bread combines shredded zucchini with cottage cheese for moisture and protein, while cheddar adds a mild cheesy flavor. It tastes best toasted or served warm.
Serves 4 people.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 medium zucchini, grated and drained
- 1 cup shredded cheddar cheese, divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk the cottage cheese and eggs until smooth.
- Stir in the grated and drained zucchini along with half of the shredded cheddar cheese.
- In a separate bowl, combine the flour, baking powder, salt, and black pepper.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and sprinkle the remaining cheddar cheese on top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice once fully cooled.
Extra Tips
Drain the zucchini thoroughly by squeezing it in a clean towel to prevent excess moisture from making the bread soggy. Store slices in an airtight container in the fridge for up to four days and reheat in a toaster or skillet. Use sharp cheddar if you want a bolder flavor without changing any other ingredients. Course: Breakfast Cuisine: American Equipment: Mixing Bowl, Loaf Pan, Box Grater
Tropical Mango Coconut Cottage Cheese Parfait Jars
These Tropical Mango Coconut Cottage Cheese Parfait Jars offer a bright, fruity start to the day with plenty of protein from the cottage cheese base. The sweet mango and shredded coconut create layers that feel refreshing yet filling, and the jars make it easy to prep several breakfasts at once for busy mornings.
The finished result has a creamy texture with bursts of juicy fruit and a light chew from the coconut. It works well for meal prep since the components hold up nicely in the fridge without getting soggy.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups diced fresh mango
- 1/2 cup unsweetened shredded coconut
- 1/4 cup toasted coconut flakes
Instructions
- Add the cottage cheese, honey, and vanilla extract to a blender. Blend until the mixture is smooth and creamy.
- Spoon half of the blended cottage cheese mixture evenly into the bottom of four mason jars.
- Divide the diced mango and shredded coconut among the jars, layering them over the cottage cheese.
- Top each jar with the remaining blended cottage cheese mixture.
- Sprinkle the toasted coconut flakes over the top of each jar.
- Seal the jars with lids and place them in the refrigerator until serving.
Extra Tips
Use ripe mango for the best natural sweetness. If you want more texture, skip the blender and simply stir the honey and vanilla into the cottage cheese before layering. These jars store well for up to four days in the fridge, so they stay fresh through the workweek. Course: Breakfast Cuisine: American Equipment: Blender, Mixing Bowl, 4 Mason Jars
Cottage Cheese Power Bowls with Hard-Boiled Eggs and Avocado
These bowls deliver steady protein from cottage cheese and eggs, making them a reliable option for busy mornings or weekly meal prep. The combination keeps well in the fridge and comes together quickly once the eggs are ready. You get a creamy base from the cottage cheese, firm slices of egg, and smooth avocado for contrast in every bite.
The flavor stays simple and savory, with just enough seasoning to highlight the main ingredients without extra sauces or mix-ins.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 8 large eggs
- 2 ripe avocados
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool.
- Peel the cooled eggs and slice each one into rounds or quarters.
- Divide the cottage cheese evenly among four meal prep containers or bowls.
- Top each portion with two sliced eggs.
- Slice the avocados and add half an avocado to each bowl.
- Sprinkle the salt and black pepper over the assembled bowls.
Extra Tips
Store the avocado slices in a separate small container with a squeeze of lemon if you plan to prep more than one day ahead, then add them just before eating to prevent browning. These bowls work cold straight from the fridge, or you can warm the cottage cheese and eggs slightly if you prefer a warmer breakfast. Course: Breakfast Cuisine: American Equipment: Large Pot, Knife, Cutting Board, Serving Bowls
Cinnamon Roll Inspired Cottage Cheese Breakfast Casserole
This casserole captures the cozy cinnamon flavor of a morning pastry while keeping things simple and high in protein. Cottage cheese creates a creamy base that holds up well for several days of breakfasts, so you can prep once and grab portions all week.
The finished dish has a soft, lightly custardy texture with warm spice notes and a subtle oat chew. It works especially well when you want something comforting that still feels like a balanced start to the day.
Serves 4 people.
Ingredients
- 2 cups cottage cheese
- 4 large eggs
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and lightly grease an 8×8 baking dish.
- Add the cottage cheese to a blender and blend until smooth.
- Pour the blended cottage cheese into a mixing bowl and whisk in the eggs, maple syrup, cinnamon, vanilla extract, rolled oats, baking powder, and salt until fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake for 30 to 35 minutes until the center is set and the edges are lightly golden.
- Let the casserole cool for 10 minutes before slicing into four portions.
Extra Tips
Blend the cottage cheese fully for the smoothest texture that mimics a cinnamon roll filling. Store cooled slices in airtight containers in the fridge for up to four days and reheat individual portions in the microwave for one minute. If you prefer a stronger cinnamon taste, stir an extra half teaspoon into the batter before baking. Course: Breakfast Cuisine: American Equipment: Blender, Mixing Bowl, Baking Dish
