Blueberry Coconut Protein Breakfast Bake
A warm, protein-packed, and blood sugar-friendly breakfast bake made with seasonal blueberries, almond flour, and collagen peptides. Perfect for prepping ahead and supporting cortisol balance with healthy fats and gut-nourishing ingredients.
Equipment
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- 9x9 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 9x9 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.
Video
Notes
Nutritional Information per serving (My Fitness Pal):
Calories: 175
Fat: 13g
Carbohydrates: 9g
Protein: 8g
Servings: 6
Calories: 175kcal