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January 26, 2022
Lemon Blueberry Bagel Breakfast Bake
Prep Time: 15 minutes
Cook Time: 45 minutes (plus overnight)
Serving Size: 10 – 12
4 Blueberry Bagels – or any preferred bagels
2 Cups Water Buffalo Milk – Goats Pride Dairy
6 Eggs – The Eggstore
226 G Blackberry Chevre Goat Cheese – Goat’s Pride Dairy
1 Pint Blueberries – Formosa Organic Nursery
1 Tbsp Sugar
1Tbsp Lemon Zest
2 Tbsp Lemon Juice – freshly squeeze
Lightly butter a 13 x 9-inch baking dish or use a non-stick spray.
Slice the bagels in half lengthwise and roughly tear the bagels in large chunks before placing them in the baking dish.
In a medium mixing bowl, add eggs and milk and whisk to combine before adding freshly squeezed lemon juice and zest. Mix to combine.
Carefully pour the mixture over the bagels and gently push the bagels downwards to absorb the liquid. Repeat until the bagels are entirely covered and saturated.
Carefully spoon a tablespoon amount of chevre on top and in between the bagels to create a creamy texture and spread evenly across the dish.
Sprinkle sugar evenly across the dish and top with blueberries. Cover with saran wrap and place in the fridge to soak overnight or a minimum of 4 hours to soften the bagels.
Next morning preheat the oven to 350 degrees, remove the baking dish from the fridge and remove saran wrap and tent with foil.
Bake for 30 minutes, then carefully remove foil and bake for 15 – 20 minutes until the center is firm.
Remove from oven and let cool for 10 minutes. Slice into cubes and serve warm with a mug of hot tea latte!
This recipe can be made during meal prep for a quick and delicious breakfast snack for the week. Or add a scoop of vanilla ice cream for that delightful cobbler-inspired dessert. The lemon and blueberry taste complement each other as it is light and refreshing against the creamy goat cheese.
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