10 Delicious Sweet Cottage Cheese Breakfast Ideas You Need to Try

Cottage cheese is a rockstar in the breakfast scene! It’s versatile, packed with protein, and can be whipped into a variety of tasty dishes. Whether you’re in the mood for sweet or savory, we’ve rounded up 10 delightful cottage cheese breakfast ideas that will kickstart your day with flavor and satisfaction.

Lemon Cottage Cheese Pancakes with Maple Syrup

Lemon Cottage Cheese Pancakes with Maple Syrup

If you’ve never tried lemon cottage cheese pancakes, you’re in for a real treat. These little fluffy gems are the perfect mix of tart and sweet. Imagine starting your morning with a stack of golden pancakes, bright with lemon flavor, and topped with just enough maple syrup to make everything sing. Plus, they’re packed with protein, so you get that healthy boost without any fuss. And they’re under 250 calories per serving, so they’re a guilt-free delight!

Ingredients You’ll Need:

• 1/2 cup cottage cheese (smooth and creamy)
• 1/4 cup all-purpose flour (keeping it light and fluffy)
• 2 large eggs (for the perfect texture)
• 1 tablespoon fresh lemon juice (for that zesty kick)
• 1 teaspoon lemon zest (adds an extra layer of lemony goodness)
• 1 teaspoon baking powder (to help them rise perfectly)
• 1/4 teaspoon salt (balances the flavors)
• 1 teaspoon vanilla extract (brings a subtle sweetness)
• 1-2 teaspoons olive oil or butter (for cooking)

Directions:

• In a medium bowl, mix the cottage cheese, eggs, lemon juice, and vanilla extract. You want to keep the mixture smooth but still a little lumpy for texture.
• Add in the flour, baking powder, lemon zest, and salt. Stir until everything is just combined—don’t overdo it or the pancakes might turn tough.
• Heat a non-stick skillet or griddle over medium heat and add a bit of oil or butter. Pour small rounds of batter onto the hot surface (around 1/4 cup each).
• Cook each side for about 2-3 minutes, or until golden brown and cooked through.
• Serve them warm, drizzled with a teaspoon of maple syrup and garnished with fresh lemon slices.

Why They’re So Amazing:

• Bright & Zesty Flavor: The lemon juice and zest make these pancakes pop with brightness.
• Protein-Packed: The cottage cheese makes these pancakes hearty and keeps you full longer.
• Perfect for Kids & Adults: These pancakes are a fun twist on breakfast classics that both kids and grown-ups will love.
• Under 250 Calories: They’re a light and healthy start to your day without sacrificing flavor.

Tips for Serving:

• Add a handful of blueberries or raspberries to the batter for a fruity twist.
• Sprinkle with powdered sugar if you like a little extra sweetness.
• Pair these pancakes with a side of Easy Healthy Blueberry Muffins for a breakfast feast.

It’s honestly hard to go wrong with these. They’re fluffy, flavorful, and so easy to make. Plus, they pair perfectly with anything from fresh fruit to a scoop of cottage cheese and granola on the side. Time to grab that griddle and make breakfast magic happen!

Cottage Cheese Blueberry Pancakes with Honey Drizzle

Cottage Cheese Blueberry Pancakes with Honey Drizzle

Imagine a cozy morning and a stack of these fluffy Cottage Cheese Blueberry Pancakes in front of you. They’re super soft, full of juicy blueberries, and there’s a subtle creaminess from the cottage cheese that just makes them so satisfying. And then there’s that honey drizzle—just enough to add a touch of sweetness without overwhelming the other flavors. These are perfect for a special breakfast or even a nice brunch with family. Plus, they’re under 250 calories per serving, so you don’t have to think twice!

Ingredients

• 1/2 cup cottage cheese (use low-fat for a lighter option)
• 1/2 cup rolled oats (gives the pancakes great texture)
• 1/4 cup whole wheat flour (you can use gluten-free if you need to)
• 1/4 cup almond milk (or any milk you like)
• 1 egg
• 1/2 teaspoon baking powder (for that fluffy lift)
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract (just a hint for extra warmth)
• Pinch of salt
• 1/2 cup fresh blueberries (or frozen if that’s what you’ve got!)
• 1 tablespoon honey (for that yummy drizzle)
• Butter or cooking spray (to cook the pancakes)

Steps to Make It

1. First, blend the cottage cheese, oats, and almond milk until smooth—you want a nice, almost creamy batter, but still with a bit of texture from the oats.
2. Then, add in the egg, flour, baking powder, baking soda, vanilla extract, and salt. Mix until just combined. It’s okay if it’s not perfect; that’s what makes homemade pancakes special.
3. Gently fold in the blueberries. Be careful here—you don’t want to break them up too much. They’re the little bursts of joy in each bite.
4. Heat a non-stick skillet over medium heat and add a little butter or cooking spray. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start forming on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
5. Once they’re done, stack those beauties up! Drizzle with the honey, and if you like, add a little more fresh blueberries or even a dollop of cottage cheese on top for extra goodness.

Why You’ll Love It

• High in Protein: Cottage cheese and egg give these pancakes a protein boost, making them perfect if you need energy to get through your morning.
• Sweetness without Guilt: The honey drizzle adds the right amount of sweetness without overloading on sugar.
• Kid-Friendly: Trust me, even the pickiest of eaters will love these. You could make mini-pancakes and pack them for a fun school snack.
• Versatile Topping Ideas: Try adding some crushed nuts for a bit of crunch or maybe a sprinkle of cinnamon for a warm twist.

So, grab that skillet and whip these up for your next breakfast. They’re a comforting, delicious way to start the day, with all the warmth and a touch of indulgence that’ll make your morning special.

Cottage Cheese Protein Bread Pudding

Cottage Cheese Protein Bread Pudding

Imagine cozying up with a warm, golden-brown bread pudding that’s creamy, comforting, and surprisingly good for you. This Cottage Cheese Protein Bread Pudding is everything you love about a classic dessert but with a healthy twist. It’s got all the creaminess you’d expect, thanks to the cottage cheese, plus a protein punch to keep you full. Add a drizzle of maple syrup and maybe a tart rhubarb topping, and you’ve got yourself a perfect treat, whether for breakfast or dessert.

Ingredients:

• 1 cup cottage cheese (low-fat works great)
• 2 large eggs
• 4 slices whole-grain bread (preferably a couple of days old)
• 1/4 cup unsweetened almond milk
• 2 tablespoons maple syrup (plus extra for serving)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt

Instructions:

1. Start by preheating your oven to 350°F (175°C). You’ll want to use a small baking dish for this one—something that makes it feel extra homey.
2. Tear your whole-grain bread into bite-sized pieces and place them in the dish. Think of it as a rustic puzzle—no need for perfection here.
3. In a mixing bowl, whisk together the cottage cheese, eggs, almond milk, maple syrup, vanilla extract, cinnamon, and salt. It should look creamy, with bits of cottage cheese still peeking through.
4. Pour the mixture over the bread pieces, making sure all those lovely chunks get soaked. Let it sit for a few minutes so the bread can absorb all that goodness.
5. Pop it into your preheated oven and bake for about 30-35 minutes, or until the top is golden and the pudding is set. You’ll know it’s ready when it’s firm to the touch and smells like a warm hug.

Serving Suggestions:

• Drizzle some extra maple syrup on top if you like things sweeter.
• Add a dollop of Greek yogurt or a sprinkle of fresh berries for a little extra flair.
• If you’re feeling fancy, a bit of tart rhubarb compote takes this pudding to the next level.

Why You’ll Love It:
This bread pudding isn’t just delicious—it’s versatile. Serve it warm straight out of the oven on a chilly morning, or let it cool and have it as a quick snack later. Plus, it’s under 250 calories per serving, so it’s perfect if you’re watching what you eat but still want something that tastes indulgent. It’s part of my favorite Cottage Cheese Gluten Free Recipes collection, right up there with Blueberry Cottage Cheese Bread and Healthy Blueberry Muffins.

Give it a try, and let me know if it becomes one of your cozy go-to’s!

Cottage Cheese and Blueberry Roll Muffins

Cottage Cheese and Blueberry Roll Muffins

You know when you want something that feels like a treat but still keeps you on track? These Cottage Cheese Blueberry Roll Muffins are exactly that. Imagine soft, golden muffins with sweet blueberry swirls and a creamy cottage cheese center. The best part? They’re under 250 calories per serving and perfect for breakfast or as a snack for both kids and adults. Let me tell you how to make these—they’re super easy and oh-so-worth it!

Ingredients You’ll Need

• Whole Wheat Flour: 1 cup – Keeps it healthy and adds a nice nutty flavor.
• All-Purpose Flour: 1/2 cup – For that soft, fluffy texture we all love.
• Baking Powder: 1 1/2 teaspoons – Helps the muffins rise nice and tall.
• Salt: 1/4 teaspoon – Just a pinch to balance all the flavors.
• Low-Fat Cottage Cheese: 3/4 cup – Adds protein, keeps the muffins moist, and makes them a bit creamy.
• Honey: 1/4 cup – Natural sweetness without refined sugar.
• Unsweetened Almond Milk: 1/3 cup – Keeps it light and dairy-free if you prefer.
• Egg: 1 large – Helps bind everything together.
• Vanilla Extract: 1 teaspoon – A little extra warmth and flavor.
• Blueberries: 3/4 cup fresh or frozen – Juicy bursts of sweetness throughout each muffin.
• Lemon Zest: 1 teaspoon – Adds a bright, fresh kick that pairs perfectly with the blueberries.

Making the Muffins

• Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt. Give it a good stir to make sure everything is well distributed.
• Prepare the Wet Ingredients: In another bowl, whisk together the cottage cheese, honey, almond milk, egg, and vanilla extract until smooth. The cottage cheese might still be a bit lumpy, but that’s okay—it adds a great texture.
• Combine and Add Blueberries: Pour the wet mixture into the dry ingredients and stir until just combined. You don’t want to overmix, or the muffins could get tough. Gently fold in the blueberries and lemon zest.
• Fill the Muffin Tray: Spoon the batter into a muffin tray lined with paper cases. Fill each cup about three-quarters full to leave room for them to rise.
• Bake: Bake in a preheated oven at 350°F (175°C) for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Why You’ll Love Them

• Protein-Packed: Thanks to the cottage cheese, these muffins are high in protein without needing protein powder.
• Kid-Friendly: Soft, sweet, and full of blueberries—kids will love them, and you’ll love knowing they’re a healthy choice.
• Easy to Make: Just a few simple steps, and you have a batch of muffins that taste like they took way more effort.

These muffins are great for breakfast on the go or a quick afternoon snack. You could even pair them with a bit of nut butter if you’re looking for something extra hearty. Honestly, they’re just the kind of baked good that makes the day a little brighter.

Cottage Cheese and Granola Parfait

Cottage Cheese and Granola Parfait

Imagine starting your day with something that’s light yet incredibly satisfying, bursting with creamy and crunchy goodness. This cottage cheese and granola parfait is just that – a delightful mix of flavors and textures that not only fills you up but also makes you feel great about your healthy choice. Trust me, it’s the kind of breakfast that gives you a happy, energized start to the day.

Here’s how it comes together: a layer of creamy cottage cheese, a handful of crunchy granola, and bright, juicy berries all piled up in a tall glass – each spoonful is like a party of flavors in your mouth.

Ingredients

• 1/2 cup low-fat cottage cheese (approx. 90 calories)
• 1/4 cup low-sugar granola (approx. 100 calories)
• 1/4 cup fresh blueberries (approx. 20 calories)
• 1/4 cup sliced strawberries (approx. 15 calories)
• 1 teaspoon honey (optional for a bit of sweetness, approx. 15 calories)
• A sprinkle of chia seeds (optional, for some added omega-3s)

Instructions

• In a tall glass or bowl, start with a layer of cottage cheese. It’s creamy and full of protein, which is perfect for keeping you satisfied until your next meal.
• Add a layer of granola for that crunch that makes everything more interesting. The granola adds some fiber, which is great for digestion.
• Top that with a mix of blueberries and strawberries. They’re not only colorful, making the parfait look beautiful, but they also bring in a natural sweetness and a dose of antioxidants.
• If you want to make it a bit more indulgent, drizzle a teaspoon of honey on top. It adds just the right amount of sweetness.
• You could also sprinkle some chia seeds over everything if you want an extra boost of nutrition.

Serving Suggestions

This parfait is perfect on its own, but if you’re in the mood for something a little more, you can pair it with a hot cup of your favorite coffee. The flavors balance so well – creamy cottage cheese, sweet berries, and the richness of the coffee.

And if you’re feeling adventurous and want to explore more cottage cheese creations, you could try making Cottage Cheese Blueberry Muffins or even some Cottage Cheese Gluten-Free Recipes – both of these are healthy, tasty options that fit perfectly into a balanced breakfast routine.

Sweet Cottage Cheese Chia Pudding with Strawberries

Sweet Cottage Cheese Chia Pudding with Strawberries

This delightful treat brings together creamy cottage cheese and nutritious chia seeds, creating a pudding that’s both satisfying and healthy. Topped with fresh strawberries and a hint of mint, it’s a snack or breakfast option that’s bursting with flavor. The vibrant red strawberries contrast beautifully against the creamy white pudding, making it as pleasing to the eye as it is to the palate.

Chia seeds are a fantastic addition to your meals, offering a boost of fiber and protein. This pudding is a wonderful example of how you can incorporate these seeds into your diet. Pairing it with cottage cheese not only enhances the texture but also adds to the protein content, making it a perfect choice for healthy breakfasts or a post-workout snack.

Whether you’re looking for fun breakfast ideas or a light dessert, this pudding fits the bill. You can even experiment by adding different fruits or flavors to create your own variations!

Ingredients Breakdown:

• Cottage Cheese (Low-Fat): 1 cup (about 150g)
• Adds creaminess and a rich source of protein while keeping the calorie count low. It also gives that slightly tangy flavor that pairs well with fresh fruit.
• Chia Seeds: 1 tablespoon
• Provides a wonderful boost of fiber and Omega-3s, plus they create a lovely pudding-like consistency when mixed in.
• Unsweetened Almond Milk: 1/4 cup
• Helps to loosen the mixture slightly for a more pudding-like texture without adding many calories. You could use any milk of your choice here.
• Vanilla Extract: 1/4 teaspoon
• Just a hint of vanilla to enhance the sweetness and give the pudding a warm, aromatic note.
• Honey or Maple Syrup (Optional): 1 teaspoon
• If you want a bit of extra sweetness, a small drizzle of honey or maple syrup does the trick without overwhelming the natural flavors.
• Fresh Strawberries: 5-6 medium-sized, sliced
• The star topping! Sweet, juicy, and full of vitamin C. They add that bright, refreshing contrast to the creamy pudding.
• Fresh Mint Leaves: For garnish (optional)
• Just a few leaves to add a pop of color and a subtle hint of freshness.

How to Make It:

1. Mix It All Together

• In a medium-sized bowl, combine the cottage cheese, chia seeds, almond milk, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.

1. Let It Chill

• Cover the mixture and let it sit in the refrigerator for at least 30 minutes, or overnight if you prefer a thicker consistency. This gives the chia seeds time to swell up and create that pudding-like texture.

1. Sweeten It Up

• If you’d like it a bit sweeter, stir in the honey or maple syrup before serving.

1. Top and Serve

• Spoon the pudding into a serving dish and top with the fresh sliced strawberries. Garnish with mint leaves for a touch of color and added freshness.

Why You’ll Love It:

• Under 250 Calories Per Serving: This recipe stays light and refreshing, making it perfect for anyone watching their calorie intake.
• Protein-Packed: Thanks to the cottage cheese, each serving is high in protein, keeping you fuller for longer.
• Quick and Easy: Just mix, chill, and enjoy—a fuss-free treat that tastes gourmet.

Tips and Variations:

Flavor Twist: Add a dash of cinnamon or cocoa powder to change up the flavor profile.

Swap the Fruit: Not a strawberry fan? No problem! This pudding works great with blueberries, raspberries, or even sliced peaches.

Add a Crunch: Sprinkle some crushed nuts or granola on top for a bit of crunch if desired.

Sweet Potato and Cottage Cheese Breakfast Bowl

Sweet Potato and Cottage Cheese Breakfast Bowl
Hey there! Imagine a cozy morning with a warm, nourishing breakfast that keeps you going without weighing you down. This Sweet Potato and Cottage Cheese Breakfast Bowl is just that—comforting, tasty, and under 250 calories per serving! It’s got all the goodness of roasted sweet potatoes and creamy cottage cheese, with a sprinkle of fresh herbs that make every bite shine.

Ingredients:

• 1 small sweet potato (about 150g), peeled and cubed
• 1/2 cup low-fat cottage cheese (about 100g)
• 1 teaspoon olive oil
• Salt and black pepper, to taste
• Fresh herbs for garnish (cilantro or parsley work well)

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them out on a baking sheet.
• Roast for about 20-25 minutes, or until they are tender and slightly caramelized. Make sure to give them a little toss halfway through roasting.
• Once the sweet potatoes are done, let them cool for a few minutes.
• In a bowl, add the roasted sweet potato cubes and top with the creamy cottage cheese.
• Garnish with your favorite fresh herbs for that lovely pop of color and extra flavor.

Why It’s Great:
This bowl is all about balance—sweet, savory, creamy, and fresh. The roasted sweet potatoes are tender and naturally sweet, while the cottage cheese brings in protein and that creamy texture. The herbs on top aren’t just for looks; they add that refreshing zing that makes everything feel so fresh and bright.

Serving Tip:
Want more ideas? This breakfast is great on its own, but it also pairs wonderfully with a side of Cottage Cheese With Strawberries if you’re craving a little sweetness. Or, explore more with other Cottage Cheese Gluten Free Recipes to add variety to your mornings.

Cottage Cheese Kodiak Cake Breakfast Stack

Cottage Cheese Kodiak Cake Breakfast Stack
Imagine waking up to the smell of warm, fluffy pancakes—each layer stacked with creamy, blended cottage cheese and topped with vibrant fresh berries. That’s exactly what you get with this Cottage Cheese Kodiak Cake Breakfast Stack. It’s all the deliciousness of a morning pancake indulgence but light enough to stay under 250 calories per serving. Let’s break it down so you can create this beautiful breakfast.

• Ingredients:
• 1/4 cup Kodiak Cakes Pancake Mix
• 1/4 cup water (for pancake mix)
• 1/4 cup low-fat cottage cheese (blended until smooth)
• 1/4 cup mixed fresh berries (strawberries, blueberries, blackberries)
• 1 teaspoon maple syrup (or sugar-free syrup if you prefer)
• Instructions:
• Step 1: Start by making the pancakes. Mix 1/4 cup of Kodiak Cakes Pancake Mix with 1/4 cup of water in a bowl until it’s smooth and ready to pour. Cook on a hot griddle or nonstick pan for about 2-3 minutes on each side or until those lovely bubbles appear.
• Step 2: While the pancakes cook, blend the cottage cheese until it’s creamy. It should have a smooth texture, almost like a thick whipped cream. This gives it a perfect spreadable consistency.
• Step 3: Once your pancakes are ready, start stacking! Spread a spoonful of blended cottage cheese between each pancake layer to make it extra creamy.
• Step 4: Top with fresh berries—think strawberries, blueberries, or blackberries—whatever you love. Finally, drizzle with a teaspoon of syrup for that extra touch of sweetness.

Each bite has the perfect balance of soft pancake, creamy cottage cheese, and a pop of fresh berry flavor. Plus, with the protein from both the Kodiak Cakes and cottage cheese, you’re starting your day strong, and all this for under 250 calories.

Give it a try and add it to your breakfast rotation! If you’re into high-protein starts, check out more like those blueberry cottage cheese muffins or cottage cheese with granola—you’ll love them!

Cottage Cheese and Strawberry Crepes

Cottage Cheese and Strawberry Crepes
These cottage cheese and strawberry crepes are so good, they almost feel like a special treat – but the best part? They’re totally under 250 calories per serving, so you can enjoy them guilt-free. Imagine waking up to soft, tender crepes filled with creamy cottage cheese and sweet, juicy strawberries. It’s like a little burst of summer in every bite! Perfect for a lazy weekend breakfast or a brunch that impresses, they bring a mix of fresh flavors that brighten up your day. Plus, the simple ingredients make it super easy to whip up.

Ingredients
For the crepes, you’ll need just a handful of ingredients:

• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 cup skim milk (or any milk of your choice)
• 1/4 cup water
• 1 teaspoon sugar (just enough to add a hint of sweetness)
• Pinch of salt
• 1/2 teaspoon vegetable oil or melted butter (for cooking)

Filling
The magic of these crepes is in the simple but delicious filling:

• 1/2 cup low-fat cottage cheese
• 1/2 cup fresh strawberries, sliced
• 1 teaspoon honey (optional, for extra sweetness)

Instructions

• Make the Crepe Batter: Whisk together the flour, egg, milk, water, sugar, and salt until smooth. You want it to be like a thin pancake batter.
• Cook the Crepes: Heat a non-stick skillet over medium heat, add a little oil or butter, then pour about 1/4 cup of batter in, swirling to coat the bottom. Cook until the edges are slightly crispy and the bottom is lightly browned – about 1-2 minutes – then flip and cook the other side for another minute.
• Prepare the Filling: In a bowl, mix the cottage cheese and honey. Lay out each crepe, spread a couple of spoonfuls of cottage cheese in the middle, and layer on those fresh strawberry slices.
• Assemble: Roll or fold the crepes, and if you’re feeling fancy, sprinkle a few extra strawberries on top. You could even add a pinch of chia seeds or granola for a little extra texture.

Serving Suggestions
These crepes are perfect on their own, but if you’re up for some variety, try swapping strawberries for blueberries – it’s an equally delightful way to make these crepes shine. Or serve them with a side of Healthy Blueberries Muffins for an even more filling breakfast. Kids especially will love how fun and colorful they look, and they’re getting plenty of good protein from that cottage cheese filling.

Enjoy your breakfast and treat yourself to a light, fresh dish that still feels a bit indulgent. It’s proof that delicious doesn’t have to be complicated or heavy!

Blueberry Cottage Cheese Bake with Almond Crumble

Blueberry Cottage Cheese Bake with Almond Crumble

Imagine this: a warm, creamy bake that melts in your mouth, filled with juicy blueberries and topped with a crunchy almond crumble. It’s like a hug in a dish, perfect for a cozy breakfast or a comforting snack that’s still under 250 calories per serving. You’ll get a nice protein boost, all thanks to the cottage cheese, and a burst of flavor from those fresh blueberries. Let’s get baking!

Ingredients:

For the Bake:

• 1 cup cottage cheese (low-fat works great here)
• 1/2 cup fresh or frozen blueberries (they add all the sweetness you need)
• 1/4 cup rolled oats (for a little extra texture)
• 1 large egg (helps bind everything nicely)
• 1 tablespoon honey or maple syrup (optional, but adds a touch of sweetness)
• 1/2 teaspoon vanilla extract (for that hint of warmth)

For the Almond Crumble Topping:

• 2 tablespoons almond flour (light, nutty, and perfect for the crumble)
• 1 tablespoon sliced almonds (gives it that extra crunch)
• 1 teaspoon coconut oil (helps hold the crumble together and gives a subtle flavor)
• A pinch of salt (balances out the sweetness)

Instructions:

• Preheat your oven to 350°F (175°C). Grease a small baking dish or use a muffin tin if you’re going for cute, individual portions.
• In a bowl, mix together the cottage cheese, egg, vanilla extract, and honey or maple syrup. Fold in the rolled oats and blueberries—be gentle so you don’t squish the berries too much.
• Pour this mixture into your prepared baking dish. It should be about 1-2 inches deep.
• Now for that irresistible almond crumble! In a separate bowl, mix the almond flour, sliced almonds, coconut oil, and a pinch of salt until it all comes together in crumbly little clusters.
• Sprinkle the almond crumble evenly over the top of the cottage cheese mixture.
• Bake for 25-30 minutes, or until the top is golden and it feels set in the middle.
• Let it cool for a few minutes before digging in. Trust me, it’s worth the wait. Serve warm, maybe with a drizzle of honey or a handful of extra fresh blueberries on top.

Why You’ll Love It:

• High Protein: Thanks to the cottage cheese and egg, each serving is packed with protein that’ll keep you feeling satisfied.
• Naturally Sweet: Blueberries add natural sweetness, and a little honey makes it feel just indulgent enough without going overboard.
• Crunchy Topping: The almond crumble gives that perfect contrast to the creamy bake, making every bite interesting.
• Versatile: You can swap the blueberries for raspberries or even chopped strawberries. Not a fan of almonds? Use walnuts instead.

This Blueberry Cottage Cheese Bake is like having a dessert for breakfast—but it’s actually good for you. Make it a part of your weekly meal prep, and you’ll be thanking yourself all week long!