Cottage Cheese Protein Blintz Casserole

If you love traditional blintzes but do not want to spend an hour rolling individual crepes, this cottage cheese protein blintz casserole is for you.

It gives you all the sweet, creamy flavors of classic blintzes in a simple baked dish that saves you time in the kitchen.

Blending the cottage cheese into the filling is the real secret here. It creates an ultra-smooth texture and a mild flavor that mimics cheesecake perfectly.

Because of the simple dairy base, this breakfast is naturally high in protein, so it keeps you satisfied all morning long.

It has quickly become one of my favorite morning bakes, and I think you will love how easy it is to put together.

Why I Love This Recipe

Packed with Protein – Cottage cheese, Greek yogurt, and eggs give you a huge protein boost to keep you full all morning.

No Crepe Rolling Needed – You get the classic taste of traditional cheese blintzes without rolling dozens of fragile individual crepes.

Ultra Creamy Center – Blending the cottage cheese with cream cheese creates a velvety filling that melts in your mouth.

Puffy Golden Crust – The simple batter bakes into a soft, cake-like crust that perfectly hugs the sweet cheese layer.

The Ingredients

For the Filling

• 2 cups Full-Fat Cottage Cheese
• 4 oz Cream Cheese, Softened
• 1 Large Egg
• 3 tbsp Sugar
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract

For the Batter

• 1 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs
• 1 cup Plain Greek Yogurt
• 1/4 cup Butter, Melted
• 1/4 cup Sugar
• 1 tsp Vanilla Extract

For the Blueberry Sauce

• 2 cups Blueberries (Fresh Or Frozen)
• 2 tbsp Maple Syrup
• 1 tbsp Lemon Juice
• 1 tsp Cornstarch

How to Make This Recipe

Step 1

Preheat the oven to 350°F and grease a 9×9-inch baking dish.

Step 2

Add the cottage cheese, cream cheese, egg, sugar, lemon zest and vanilla extract to a blender. Blend until completely smooth and set aside.

Step 3

In a large bowl, whisk the eggs, Greek yogurt, melted butter, sugar and vanilla until smooth. Add the flour, baking powder and salt and stir just until combined.

Step 4

Spread half of the batter over the bottom of the baking dish. Pour the cottage cheese filling evenly over the top.

Dollop the remaining batter over the filling and gently spread it out. It does not need to cover the filling completely.

Step 5

Bake for 45 to 50 minutes, until puffed, golden and set in the center.

Step 6

While the casserole bakes, stir the blueberries, maple syrup, lemon juice and cornstarch in a small saucepan. Simmer over medium heat for 5 to 7 minutes until the berries burst and the sauce thickens.

Step 7

Let the casserole rest for 15 minutes before slicing. Serve warm with the blueberry sauce spooned over the top.

Quick Tips

Blend the Filling Until Completely Smooth

I recommend running your blender on high for at least a full minute so the cottage cheese curds vanish completely.

If you stop blending too early, the filling can turn watery while baking instead of rich and creamy like traditional blintz cheese.

Make Sure the Cream Cheese Is Truly Soft

You will get the best results if your cream cheese sits on the counter until it reaches true room temperature before blending.

Cold cream cheese will not blend evenly with the cottage cheese and leaves behind tiny cold lumps that ruin the velvety texture.

Gently Dollop the Top Layer

From my experience, trying to drag a spatula over the top batter layer will just pull the liquid filling up and mix the layers together.

My favorite trick here is to spoon small drops of batter all across the top, then gently tap the dish on the counter so it settles into place.

You do not need to cover every bare patch because the batter will rise and spread outward as it bakes.

More Favorites

• Cottage Cheese Protein Berry Stuffed Crepes
• Cottage Cheese Protein Crispy Vanilla Waffles
• Cottage Cheese Protein Lemon Blueberry Pancakes
• Cottage Cheese Protein Spinach Feta Egg Bites
• Cottage Cheese Protein Strawberry Shortcake Pancakes

Quick Answers

Can I use low-fat cottage cheese and Greek yogurt?

Yes, low-fat versions work well and keep this breakfast bake rich in protein.

Just be sure to drain any watery liquid from the cottage cheese container before blending so the filling sets properly.