Baked Raspberry Cottage Cheese Cups – A Simple, High-Protein Breakfast You’ll Crave Recipe
Introduction
Baked Raspberry Cottage Cheese Cups are a delicious, high-protein breakfast that’s both simple and satisfying. With creamy cottage cheese and sweet raspberries, this dish will quickly become a morning favorite.
Ingredients
- 1 cup cottage cheese (full-fat or 2%)
- 2 eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp oat flour or almond flour
- 1 pinch salt
- 0.75 cup raspberries (fresh or frozen)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease 4 ramekins with cooking spray or oil.
- Step 2: In a blender, combine cottage cheese, eggs, maple syrup or honey, vanilla extract, flour, and salt. Blend until smooth.
- Step 3: Pour the batter evenly into the prepared ramekins placed on a baking tray.
- Step 4: Gently press raspberries into the top of each ramekin filled with batter.
- Step 5: Bake for 25–28 minutes until the cups are golden and set in the center.
- Step 6: Allow to cool for 5–10 minutes. Serve warm or refrigerate if you prefer a chilled breakfast.
Tips & Variations
- Use almond flour for a nuttier flavor and lower carbs, or oat flour for a milder taste.
- Swap raspberries for blueberries or chopped strawberries for a different berry twist.
- Add a sprinkle of cinnamon or nutmeg to the batter for a warm spice note.
- Make extra cups and freeze them for a quick grab-and-go breakfast.
Storage
Store baked cottage cheese cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold straight from the fridge. For longer storage, freeze the cups individually wrapped and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use non-dairy cottage cheese for this recipe?
Traditional cottage cheese is dairy-based, so non-dairy alternatives may affect texture and flavor. If using a plant-based substitute, choose one with similar consistency and be prepared for slight differences.
Do I have to use a blender for the batter?
Blending helps achieve a smooth, creamy texture, but you can mix the ingredients thoroughly with a hand mixer or whisk. Just be sure the cottage cheese gets broken down well for the best result.
PrintBaked Raspberry Cottage Cheese Cups – A Simple, High-Protein Breakfast You’ll Crave Recipe
These Baked Raspberry Cottage Cheese Cups are a delightful, high-protein breakfast option that’s creamy, naturally sweetened, and easy to make. Combining the tangy freshness of raspberries with the smooth texture of cottage cheese, eggs, and a touch of sweetness from maple syrup or honey, these cups offer a nutritious start to your day with minimal fuss. They’re perfect for meal prep and can be enjoyed warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Total Time: 35-38 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 cup cottage cheese (full-fat or 2%)
- 2 eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp oat flour or almond flour
- 1 pinch salt
- 0.75 cup raspberries (fresh or frozen)
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350°F (175°C) and lightly grease 4 ramekins with cooking spray or a small amount of oil to prevent sticking.
- Blend Batter: In a blender, combine cottage cheese, eggs, maple syrup or honey, vanilla extract, chosen flour (oat or almond), and a pinch of salt. Blend the mixture until it becomes smooth and well combined, ensuring a creamy batter.
- Fill Ramekins: Pour the blended batter evenly into the prepared ramekins, which should be placed on a baking tray for stability during baking.
- Add Raspberries: Gently press the raspberries into the top surface of each filled ramekin. This adds bursts of fruity flavor and a beautiful presentation.
- Bake: Place the baking tray with ramekins into the preheated oven and bake for 25 to 28 minutes, or until the cups are golden on top and just set in the center without wobbling.
- Cool and Serve: Remove the ramekins from the oven and allow them to cool for 5 to 10 minutes. Serve warm for a comforting breakfast or refrigerate for a chilled, refreshing option.
Notes
- You can substitute oat flour with almond flour for a gluten-free version.
- Use fresh or frozen raspberries depending on availability; if frozen, do not thaw before adding.
- Adjust the sweetness by adding more or less maple syrup or honey to taste.
- These cups can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Ensure the ramekins are lightly greased to prevent sticking and ease removal.
Keywords: baked cottage cheese cups, raspberry breakfast cups, high protein breakfast, healthy baked breakfast, easy cottage cheese recipe
