Nourish Your Morning with This Blueberry Coconut Protein Breakfast Bake
If you’re looking for a delicious way to start the day that also supports your stress levels and hormones, this Blueberry Coconut Protein Breakfast Bake is a warm, nourishing option that checks all the boxes. It’s gluten-free, refined sugar-free, and packed with ingredients that help balance blood sugar and support a healthy cortisol rhythm—while tasting like a treat.
Why This Breakfast Bake Supports Cortisol Balance
Our cortisol levels naturally peak in the morning to help us wake up and feel energized. But if you skip breakfast—or start the day with a high-carb, low-protein option—you may send your stress response into overdrive. This recipe is designed to do the opposite: it fuels your body with protein, healthy fats, and fiber to keep your energy steady and your stress hormones in check.
Here’s how the ingredients work together:
- Pasture-raised eggs offer high-quality protein and brain-boosting choline to support energy and focus.
- Collagen peptides or protein powder give this dish a major protein boost (18g per serving!), helping to stabilize blood sugar and minimize mid-morning crashes.
- Coconut milk and unsweetened shredded coconut add satiating fats to slow digestion and help with hormone production, including cortisol.
- Almond flour provides fiber and magnesium—two key nutrients for blood sugar balance and nervous system support.
- Blueberries are a seasonal superstar in June, packed with antioxidants that help fight oxidative stress and inflammation.
- Cinnamon not only enhances flavor but also helps regulate blood sugar naturally.
A Perfect Seasonal Meal Prep Option
One of the best parts about this recipe? It’s made in a 9×9 pan and can be sliced into 6 hearty servings, making it ideal for meal prep. You can bake it once and enjoy nourishing breakfasts all week long—whether you’re rushing out the door or taking it slow.
You can also customize it by:
- Swapping blueberries for blackberries or raspberries
- Using almond milk instead of coconut milk
- Leaving out the honey/maple syrup for an even lower sugar option
Easy Ways to Boost Protein Even More
If you’re someone who needs a little extra fuel in the morning—or you’re aiming for 25–30 grams of protein per meal to support cortisol balance—you can easily increase the protein content of this breakfast by:
- Serving it with ½ cup of full-fat Greek yogurt for an extra 10–12g of protein
- Pairing it with a hard-boiled egg or two
- Enjoying it alongside a collagen matcha latte or protein coffee
A Breakfast That Loves You Back
This recipe is more than just convenient—it’s functional. With the right balance of protein, healthy fats, fiber, and anti-inflammatory ingredients, it’s a breakfast that supports both your physical health and emotional resilience.
If your mornings feel rushed or you’ve been struggling with fatigue, stress, or mid-morning cravings, give this breakfast bake a try. You might be surprised how much better your day goes when you start it with real nourishment.
Ready to Heal Your Stress from the Inside Out?
If you’re looking for more than recipes—if you’re ready to get to the root of your fatigue, brain fog, and hormone imbalance—my 6-month coaching program helps you do exactly that. Together, we’ll address what’s driving your stress from the inside out so you can reclaim your energy, focus, and peace of mind.
📘 And if you’re not quite ready for coaching, my book Heal Your Stress from the Inside Out is the perfect place to start. You’ll learn the exact approach I use with clients—rooted in gut health, nutrition, and nervous system support.
Blueberry Coconut Protein Breakfast Bake
Equipment
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- 9×9 baking dish
- oven
Ingredients
- 4 pasture-raised eggs
- 2/3 cup full-fat coconut milk or unsweetened almond milk
- 1/2 cup almond flour
- 1 ⅓ scoops vanilla collagen peptides or protein powder
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 3/4 tsp vanilla extract
- 1 ½ tbsp honey or maple syrup optional
- 3/4 cup fresh blueberries
- 3 tbsp unsweetened shredded coconut
- 3 tbsp sliced almonds for topping
- Coconut oil or avocado oil spray for greasing
Instructions
- Preheat oven to 350°F. Lightly grease a 9×9 baking dish with coconut oil or avocado spray.
- In a bowl, whisk together eggs, coconut milk, vanilla, and honey until smooth.
- Add in almond flour, protein powder, baking powder, and cinnamon, and mix until fully combined.
- Fold in the blueberries, then pour the batter into the greased baking dish.
- Sprinkle the top with shredded coconut and sliced almonds.
- Bake for 32–35 minutes, until the top is golden and the center is set.
- Let cool slightly before slicing. Enjoy warm or store covered in the fridge for up to 4 days.
