What can I substitute for almonds in this recipe?

If you have an almond allergy or prefer a different nut, pecans or walnuts would make excellent substitutes, offering a similar crunch and flavor profile. For a nut-free option, consider using sunflower seeds or pumpkin seeds.

Is this breakfast bake suitable for a gluten-free diet?

Yes, if you ensure all your ingredients are gluten-free certified. The recipe typically uses naturally gluten-free ingredients like cottage cheese, eggs, blueberries, and almond flour (if used instead of regular flour). Always double-check labels, especially for oats if you include them, to ensure they are certified gluten-free.

How do I store and reheat leftover breakfast bake?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for individual servings or warm larger portions in an oven preheated to 300u00b0F (150u00b0C) until heated through, usually about 10-15 minutes.

Delicious Blueberry Almond Cottage Cheese Breakfast Bake: Your New High-Protein Favorite!

Name: Blueberry Almond Cottage Cheese Breakfast Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups full-fat cottage cheese; 4 large eggs; 1/4 cup maple syrup (or honey); 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional, but recommended); 1/4 cup all-purpose flour (or almond flour for gluten-free); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups fresh or frozen blueberries; 1/2 cup sliced almonds, divided; 1 tablespoon butter, for greasing

Description

A high-protein, delicious breakfast bake featuring creamy cottage cheese, juicy blueberries, and crunchy almonds, perfect for a healthy start to your day.

Ingredients

Scale

2 cups full-fat cottage cheese
4 large eggs
1/4 cup maple syrup (or honey)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but recommended)
1/4 cup all-purpose flour (or almond flour for gluten-free)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sliced almonds, divided
1 tablespoon butter, for greasing

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) baking dish with butter.
Step 2: In a large bowl, whisk together the cottage cheese, eggs, maple syrup, vanilla extract, and almond extract until well combined and relatively smooth.
Step 3: In a separate small bowl, whisk together the flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Gently fold in 1 cup of blueberries and 1/4 cup of the sliced almonds into the batter.
Step 6: Pour the batter into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of sliced almonds over the top.
Step 7: Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean.
Step 8: Let the breakfast bake cool for 10-15 minutes before slicing and serving. This helps it set properly.

Notes

For an extra touch, serve with a dollop of Greek yogurt, a sprinkle of powdered sugar, or a drizzle of extra maple syrup. If using frozen blueberries, do not thaw them first; simply add them directly to the batter.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 15g
Sodium: 350mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 18g
Cholesterol: 120mg

Description

Ingredients

Instructions

Notes

Nutrition

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