Description
A warm, protein-rich breakfast bowl featuring cottage cheese, egg, vanilla, and blueberries baked to a creamy custard texture.
Ingredients
- 3/4 cup cottage cheese
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup blueberries (fresh or frozen)
- Optional: 1 tablespoon almond flour
- Optional: 1/2 teaspoon sweetener of choice
- Optional: Pinch of cinnamon or lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a 6–8 oz ramekin.
- In a small bowl, lightly whisk the egg. Add the cottage cheese and vanilla extract, mixing until mostly smooth. If desired, stir in almond flour, sweetener, and cinnamon or lemon zest.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the mixture into the prepared ramekin, adding extra blueberries on top if desired.
- Bake for 25–28 minutes, until golden on top and the center is just set.
- Let cool for about 5 minutes before serving warm or chilled.
Notes
For a smoother custard, blend the cottage cheese with the egg and vanilla. Store leftovers in an airtight container in the fridge for up to 3–4 days. Can be frozen for up to 1 month; thaw overnight in the fridge.