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+ servings
lemon blueberry bagel breakfast casserole recipe
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4.5 from 2 votes

Lemon Blueberry Bagel Breakfast Casserole

An easy make ahead breakfast bake with bagels, cream cheese and lemon. It's perfect for holiday breakfast or brunch!
Course Breakfast
Cuisine American
Keyword blueberry, breakfast casserole, lemon
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 people
Calories 291kcal
Author Dee


  • 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!


This recipe was made with bagels from the bakery that were beginning to dry out. I used a combination of blueberry and cinnamon raisin. If you use softer, prepackaged bagels, set them on the counter and allow them to dry out slightly before making casserole.


Calories: 291kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 233mg | Potassium: 125mg | Fiber: 1g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 5.7mg | Calcium: 47mg | Iron: 1mg