This fluffy cottage cheese casserole bakes up light, puffy and delicately sweet — like a cross between a cheesecake and a soufflé. With just a handful of ingredients and an immersion blender, the batter comes together in minutes. If you love protein-packed breakfasts, my Leek Quiche with Cottage Cheese Oat Crust is another morning favorite.
Ingredients
- 500 g (1.1 lb) cottage cheese (any fat content)
- 3 tbsp sugar
- 3 tbsp semolina
- 3 tbsp sour cream
- 3 eggs
- Pinch of salt
Instructions
- Place all the ingredients in a bowl and blend thoroughly with an immersion blender until completely smooth.
- Pour the mixture into a baking dish lined with parchment paper (or simply greased with oil).
- Bake in a preheated oven at 180 °C (350 °F) for 40–45 minutes, until puffed and golden on top.
- Let it cool slightly before slicing. Serve warm or chilled with sour cream, berries or honey.
Tips
- Blend until completely smooth for the fluffiest, most delicate texture.
- Don’t open the oven during the first 30 minutes — the casserole may deflate from the temperature shock.
- Serve it with sour cream, fresh berries or a drizzle of honey. Allrecipes has lovely ideas for serving baked cottage cheese dishes.
Nutrition (per 100 g): 141 kcal · protein 14 g · fat 6 g · carbs 7 g.
For more breakfast bakes, try the Fluffy Chocolate-Filled Pancakes or the savory Leek Quiche with Cottage Cheese Oat Crust.