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blueberry bagel breakfast

Blueberry Breakfast Casserole


This blueberry breakfast casserole is perfect for a holiday brunch or breakfast. It’s made with blueberry bagels, cream cheese, and frozen blueberries that bake together in a rich custard. The top is toasty and the inside is custardy-soft and it feeds a crowd. Plus, you can assemble it the night before and pop it in the oven the next day. 



For the Casserole:

  • Cooking spray
  • 6 sliced blueberry bagels, torn into bite-sized pieces
  • 3 cups frozen blueberries
  • 1 (8-ounce) package cream cheese
  • 8 eggs
  • 2 cups half and half
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the Streusel Topping (see note)

  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, sliced into 8 pieces


  1. Spray a 9×13″ baking dish with cooking spray. Place half of the bagel pieces in an even layer in the dish. Top with half of the frozen blueberres. Take half of the cream cheese and pull of small pieces and place them on the bagels, spacing them evenly apart. Add the rest of the bagel pieces, blueberries and cream cheese to make the second layer.
  2. Whisk the eggs in a bowl and add the half and half, sugar, cinnamon and nutmeg. Whisk until well combined. Pour the mixture over the blueberries and bagels.
  3. To make the topping, place the sugar, butter, flour, cinnamon and nutmeg in a food processor fitted with a chopping blade. Add the sliced butter and process the mixture until the butter has broken down and the mixture resembles coarse sand. Sprinkle the topping over the casserole in an even layer.
  4. Cover the casserole with foil and refridgerate it for at least four hours or, ideally, overnight. 
  5. To bake, preheat the oven to 375°F. Bake the casserole uncovered for 40 to 50 minutes or until it is fully set. Let the casserole stand for a few minutes before slicing and serving.


This recipe has a generous amount of topping. If you prefer a less sweet experience you can cut the ingredients for the topping in half.

If you don’t have a food processor you can make the topping by hand. Whisk the sugar, flour and spices together in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour mixture until it resembles course sand.

If you’re not feeding a crowd, you can cut this recipe in half and bake it in a 9×9 baking dish.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Calories: 437
  • Sugar: 18.2g
  • Sodium: 318.7mg
  • Fat: 22.8g
  • Saturated Fat: 12.7g
  • Unsaturated Fat: 8.6g
  • Trans Fat: 0.2g
  • Carbohydrates: 47.4g
  • Fiber: 2.4g
  • Protein: 12.3g
  • Cholesterol: 177.6mg

Keywords: bagel breakfast casserole, blueberry breakfast casserole, make-ahead breakfast bake