Go Back
A white ribbed rectangular baking dish filled with a golden-edged protein berry bake with a fluffy creamy interior studded with burst berries, topped with fresh raspberries, blueberries, and blackberries garnished with fresh mint sprigs, with a spoon resting in a scooped-out corner revealing the soft custardy texture inside, placed on a white linen surface with a blurred cup visible in the background.

Protein Berry Bake

A high protein baked breakfast casserole made with full-fat cottage cheese, eggs, almond flour, and a generous mix of raspberries, blueberries, and blackberries baked until the surface is golden and the interior is soft and custardy. Ready in about 45 minutes including rest time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 55 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat cottage cheese Pulse briefly in blender only 3-4 times; small curd pieces create the soft textured interior
  • 4 large eggs, room temperature Room temperature eggs incorporate more evenly into the cottage cheese base
  • ¼ cup maple syrup or honey Adjust based on berry sweetness and personal preference
  • 1 teaspoon vanilla extract Adds warmth and depth so the finished bake does not taste purely savory from the cottage cheese
  • ½ cup almond flour or oat flour Almond flour keeps the recipe gluten-free; oat flour produces a more cake-like texture
  • 1 teaspoon baking powder Lifts the batter during baking and creates the puffed golden surface in the image
  • ¼ teaspoon salt Brings the sweetness and vanilla forward in the finished bake
  • 1 cup fresh raspberries Half folded into batter, half scattered on top; they collapse and stain the batter around them
  • 1 cup fresh blueberries Half in batter, half on top; hold shape better than raspberries during baking
  • ½ cup fresh blackberries Scattered over the surface before baking; sit visibly proud of the batter and burst at the edges
  • 1 sprig fresh mint for garnish Placed in the center of the warm finished bake; leaves drape naturally as the warmth softens them

Equipment

  • 1 9x13 inch baking dish Greased generously at the corners and sides for clean serving
  • 1 Blender Used for pulsing the cottage cheese only 3-4 times; not for full smooth blending
  • 1 Large mixing bowl For combining the wet and dry ingredients and folding in the berries
  • 1 Small bowl For whisking together the dry ingredients before adding to the wet
  • 1 Large spatula For folding the batter gently and spreading it evenly in the dish
  • 1 wire rack or trivet For resting the hot dish safely for 10 minutes before serving
  • 1 set Measuring cups and spoons For accurate ingredient amounts, particularly the flour and berries

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish generously with butter or coconut oil, paying particular attention to the corners and sides so the finished bake releases cleanly when served from the dish.
  2. Add the cottage cheese to a blender and pulse 3 to 4 times only so the curds break down slightly but small pieces remain visible, then add the eggs, maple syrup, and vanilla extract and blend on medium speed for 20 seconds until fully combined.
  3. Whisk the almond flour or oat flour, baking powder, and salt together in a small bowl until evenly combined with no lumps, then add the dry ingredients to the wet mixture and fold gently with a large spatula in slow circular motions until no dry patches remain and the batter looks smooth, slightly thick, and pourable.
  4. Add half the raspberries and half the blueberries to the batter and fold through with a single stroke so they are loosely distributed throughout; pour and scrape the batter into the prepared baking dish and spread evenly to all four corners with the spatula.
  5. Scatter the remaining raspberries, blueberries, and all the blackberries across the surface of the batter in a generous, slightly uneven distribution, then press each berry very lightly into the surface so it sits flush with the top of the batter and will bake into it rather than sitting on top.
  6. Slide the baking dish into the fully preheated oven on the center rack and bake at 375°F for 30 to 35 minutes without opening the oven during the first 20 minutes; check at the 30-minute mark by pressing the center gently with a fingertip — it should spring back and the edges should be golden-brown and pulling slightly from the sides of the dish.
  7. If the top is browning faster than the center is setting, tent the dish loosely with aluminum foil and continue baking for the remaining time; remove from the oven when the center springs back firmly and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
  8. Set the baking dish on a wire rack or trivet and rest for 10 minutes, then place the fresh mint sprig in the center while the surface is still warm, pressing the stem slightly so the leaves fan outward naturally, and serve directly from the dish using a large spoon or wide spatula.

Notes

Pulse the cottage cheese only 3 to 4 times rather than blending smooth; visible curd pieces create the soft textured interior seen in the image. Pat berries dry if using frozen. Do not open the oven during the first 20 minutes. The bake is done when the edges are golden and the center springs back when pressed. Rest for 10 minutes before serving so the interior sets fully.