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–+ servings
recipe image of a top down mise en place shot showing fresh cottage cheese apples cinnamon eggs greek yogurt oats nuts seeds honey maple syrup vanilla extract baking powder salt almond milk chia seeds flax seeds berries protein powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

High-Protein Apple Cinnamon Cottage Cheese Bake Recipe

A warm, comforting bake packed with protein from cottage cheese and eggs, featuring tender apples and warm cinnamon — perfect for a satisfying, nutritious breakfast or even a light dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 squares
Course: Breakfast
Cuisine: American
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 2 cup cottage cheese full fat or low fat
  • 4 large eggs room temperature
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Fruit & Add-ins
  • 2 apples Honeycrisp or Fuji, cored and diced into 1/2-inch cubes
  • 1 teaspoon cinnamon for tossing apples
Optional Add-ins
  • 1/2 cup rolled oats gluten-free if needed
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons chia seeds
  • 1 scoop vanilla protein powder optional for extra protein

Equipment

  • 8x8 inch baking dish
  • blender or food processor,
  • Mixing bowl
  • - Spatula

Method
 

Preparation
    Preparation
      Preparation
        Preparation
          Assembly
            Assembly
              Baking
                Baking
                  Serving

                    Nutrition

                    Calories: 225kcalCarbohydrates: 28gProtein: 15gFat: 7g

                    Notes

                    Storage: Keep covered in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic for up to 3 months. Reheat in the oven at 350°F for 10–15 minutes or microwave for 60–90 seconds. For a keto version, swap maple syrup for monk fruit sweetener and reduce apples to 1 small apple. For vegan: replace cottage cheese with blended silken tofu and eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The bake is naturally gluten-free; use certified GF oats if adding.
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