This Lemon Blueberry Bagel Breakfast Casserole combines leftover bagels with cream cheese, lemon and blueberries for an easy make ahead breakfast or brunch!
I have been wanted to make a breakfast casserole for the longest time. And since Easter is right around the corner, I've really been thinking about the menu. Usually, we have homemade cinnamon rolls and nut rolls, which are amazing. But, they take a lot of time and effort.
Don't get me wrong -- nothing wrong with going all out for the holidays or special occasions. But this year, Easter falls smack-dab in the middle of several family birthdays, so I know I'll be baking cakes, shopping, and all of that good stuff. And that got me thinking.
Maybe this is the year for an easy make ahead breakfast that you can assemble the night before and pop into the oven when you're ready to eat. Sounds good, right?
Well, last Saturday night, we had several leftover bagels from Panera Bread, and believe me, they dry out very fast. At first, I planned to make a savory breakfast casserole, but since we didn't have any sausage or cheese, I decided to make one with things we did have. And that's where this lovely lemon blueberry bake came from!
It's similar to our favorite lemon blueberry muffins, only it's a lot easier!
The first time I made this, I used a mix of bagels. I think we had cinnamon raisin, blueberry and plain. And it was amazing. Seriously, the kids practically inhaled it, so I knew I had to make it again for the blog.
So the Hubs picked up a bag of prepackaged blueberry bagels, we made it again, and it just wasn't the same. It wasn't bad, but it was just missing something -- probably because those bagels were too soft and didn't absorb enough of the liquid.
So this time, we used a mix of blueberry and cinnamon raisin bagels from the bakery, made sure they were slightly dry, and the result was perfect!
Making the breakfast casserole is super easy, and it's a lot like making French toast. Just tear the bagels into large chunks and throw them into a greased casserole dish.
Then whip up a custard, pour it over the bagels and top it with cream cheese, fresh blueberries and a little bit of sugar.
Refrigerate the casserole overnight, and then bake it the next morning. It takes about 45 minutes to an hour, so you can be getting the rest of your breakfast or brunch ready while the casserole bakes. And if you're making this for Easter, Mother's Day or another special occasion, this gives you more time to spend with family.
Just cut it into squares, serve and enjoy! You can top it off with extra lemon zest for added flavor, but it's also perfect just as it is.
How to Make Lemon Blueberry Bagel Breakfast Casserole
Lemon Blueberry Bagel Breakfast Casserole
- 4 bagels, cut into large pieces
- 6 eggs
- 2 cups heavy cream
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 8-ounce cream cheese
- 1 pint fresh blueberries
- 1 tablespoon granulated sugar
- Grease a 13 X 9-inch baking dish with butter or non-stick spray
- Tear bagels into large chunks, and place in baking dish
- In a medium mixing bowl, whisk together eggs and heavy cream, then stir in lemon juice and zest
- Pour egg mixture over bagel pieces, and press bagels into liquid so that they are completely coated
- Place tablespoon-size pieces of cream cheese evenly over bagel mixture, and press slightly so they're not just sitting on top
- Top with blueberries and sugar, cover and refrigerate overnight
- The next morning, remove from refrigerator, uncover and preheat oven to 350 degrees
- Cover loosely with aluminum foil and bake for 30 minutes. Uncover and bake for additional 15 to 20 minutes, or until casserole is bubbly and center is firm. Toothpick inserted into center should come out mostly clean.
- Cut into squares, and enjoy!
Nutrition information is estimated. Please do your own calculation to fit special diets.
Give this lemon blueberry bagel breakfast casserole a try, and let me know how you like it!