Description
A kid-friendly, make-ahead breakfast casserole featuring a creamy cottage cheese batter swirled with a sweet-tart berry compote. It offers the comfort of fancy brunch food with the ease of a one-dish bake.
Ingredients
- 15 oz (425g) cottage cheese (small curd preferred)
- 4 large eggs
- ½ cup (65g) all-purpose flour
- 1 cup (240ml) milk (whole milk recommended)
- 1 teaspoon vanilla extract
- ¼ cup (50g) sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups (300g) mixed berries (fresh or frozen)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon butter (for greasing dish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a small saucepan, combine mixed berries, 2 tablespoons sugar, lemon juice, and water. If using cornstarch, mix with 1 tablespoon cold water to make a slurry and add to the pan.
- Bring the berry mixture to a simmer over medium heat. Stir occasionally until berries break down and sauce thickens (5-7 minutes). Remove from heat and set aside to cool.
- In a blender, combine cottage cheese, eggs, milk, vanilla, ¼ cup sugar, baking powder, and salt. Blend on high until completely smooth (30-60 seconds).
- Pour the smooth batter into the prepared baking dish and spread evenly.
- Spoon dollops of the cooled berry compote over the batter. Gently swirl the compote into the batter with a knife or chopstick to create ribbons.
- Bake for 35-40 minutes until the top is golden brown and the center is set (not jiggly). If browning too fast, cover loosely with foil for the last 10 minutes.
- Let cool for 5-10 minutes before slicing and serving warm. Drizzle with extra compote if desired.
Notes
The batter is forgiving and kid-friendly. For a smoother texture, blending the cottage cheese is crucial. The compote can be made ahead and stored in the fridge for up to a week. Leftovers keep in the fridge for 4 days or can be frozen for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk, butter, and silken tofu or dairy-free cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 220
- Sugar: 14
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
Keywords: cheese blintz casserole, berry compote, kid-friendly breakfast, make-ahead breakfast, cottage cheese recipe, weekend brunch, easy family breakfast