This yummy strawberry banana cottage cheese breakfast bake is protein-packed thanks to blended cottage cheese and eggs, lightly sweetened from mashed banana and maple syrup, and absolutely perfect for meal prep. It’s so easy, delicious, and even my toddler gobbles it right up!
- Protein-packed but tastes like fluffy pancakes
- Great for serving a crowd or meal prepping for the week’s breakfasts
- Super customizable
Hero Ingredients
- Blended cottage cheese: My go-to protein powerhouse! Blending it makes for a creamy and protein-packed base for this bake.
- Bananas: You’ll mash banana for the batter, and then slice bananas for the top!
- Strawberries: I like to slice strawberries for the top of this breakfast bake, but feel free to fold them into the batter as well.
- Eggs: You’ll need both an egg and an egg white for this breakfast bake.
For the full list of ingredients and amounts, please see the recipe card below.
How to Make a Cottage Cheese Breakfast Bake
- Add the dry ingredients, except for strawberries, to a bowl and whisk to combine.
- Add all of the wet ingredients together in a separate bowl, and whisk together. Then, add the dry ingredients to the wet ingredients and stir until just combined.
- Transfer the batter to the lined 8×8-inch baking pan, and top with sliced strawberries and banana slices.
- Cover and bake for 20 minutes at 350ºF. Uncover and bake for an additional 15-20 minutes. I like to use the toothpick trick to make sure it’s cooked through.
- Serve with butter and maple syrup. Enjoy!
Tips for Best Results
Make sure to blend your cottage cheese for a super smooth, creamy texture. If you don’t blend the cottage cheese, the breakfast bake will have small visible curds from the cottage cheese.
Bake time can vary by oven, so I recommend using a toothpick to poke the middle of the breakfast bake to make sure it’s fully cooked. If the toothpick comes out clean, the batter is fully cooked.
Fold in the strawberries and bananas: Instead of just topping this breakfast bake with sliced strawberries and bananas, you can absolutely fold them into the batter before baking. I’ve tested this, and it works great.
Swap the berries: You can use any other sliced berries in place of the strawberries, such as blueberries, raspberries or blackberries. You can also use a mix of berries for a mixed-berry breakfast bake.
Add nuts: Add some chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Top with chocolate chips: Mini chocolate chips are always a good add for the top! Simply sprinkle the chocolate chips on top before baking.
How to Serve
I love serving this breakfast bake warm, and topped with a little pad of butter and maple syrup. It’s also great sliced and served cold, if you’re eating this on the go.
This cottage cheese breakfast cake can be stored in an airtight container for 2-3 days at room temperature or in the refrigerator for up to a week.
More of My Favorite Breakfast Recipes
Dry Ingredients
Wet Ingredients
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Preheat the oven to 350ºF and line an 8×8-inch pan with parchment paper.
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Add the dry ingredients, except for strawberries, to a bowl and whisk to combine. Set aside.
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Add all of the wet ingredients together and whisk together until well combined. Add the dry ingredients to the wet ingredients and stir until just combined.
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Transfer the batter to the lined baking pan. Top with sliced strawberries and banana slices. Cover and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes or until cooked through.
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Remove from the oven and let the bake rest for 10 minutes. Transfer the bake to a cooling rack. Serve with butter and maple syrup.
- Option to fold fresh strawberry chunks into the batter before baking.
- The bake time may vary by oven.
- Option to add chocolate chips to the top of the breakfast bake.
Calories: 349 kcal, Carbohydrates: 64 g, Protein: 13 g, Fat: 4 g, Fiber: 2 g, Sugar: 22 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
