Description
A light and fluffy breakfast option made with cottage cheese and blueberries, providing a high-protein start to your day without the heaviness.
Ingredients
Main Ingredients
- 1 cup cottage cheese (small curd or regular; full fat gives the softest bite)
- 3 large eggs (separate the whites and yolks)
- 1 cup blueberries (fresh or frozen; handle frozen gently)
- 2 tbsp sweetener (sugar, honey, maple syrup, or sugar-free option)
- 1 tsp vanilla extract (for flavor)
- 1 tbsp cornstarch or arrowroot (optional but helpful for stability)
- 1 pinch salt (important for flavor)
- 1 tbsp lemon zest (optional for a fresh pop of flavor)
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Separate the eggs, placing the whites in a clean bowl and the yolks in another bowl.
- In the bowl with the yolks, mix together the cottage cheese, sweetener, vanilla extract, salt, and cornstarch (if using). Blend well for a smoother texture.
Whipping and Folding
- Whip the egg whites until stiff peaks form.
- Gently fold a scoop of egg whites into the yolk mixture to lighten it, then fold the rest in slowly without overmixing.
- Carefully fold in the blueberries, saving a few for the top if desired.
Baking
- Spoon the batter onto the prepared baking sheet in 6 to 8 mounds or one larger round.
- Bake for 20 to 28 minutes until set and lightly golden.
- Allow to cool for 5 to 10 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, freeze on a sheet pan and then transfer to a freezer bag. Warm gently to reheat.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Brunch, Snack
- Cuisine: American