09 December 2010

Raspberry Bagel Bake

I love breakfast Casserole and I'm always looking for a new way to combine breakfast ingredients. A couple Saturdays ago I hit upon a combination that really had my family clamoring for more.

Raspberry Breakfast Bake

2 1/2 bagels (5 bagel halves)
1 cup softened cream cheese
1 tsp sugar
1 cup raspberry jam
1/2 pint raspberries (one clamshell package from the grocery store)
6 eggs
1/2 cup cream

Preheat oven to 400F and grease a 8x8 pyrex-type baking dish. Cut the bagels into bite size pieces and layer half of them in the bottom of the baking dish with the outside of the bagels on the bottom. Mix the raspberry jam, sugar, and cream cheese together in a bowl and spread over the layer of bagels. Scatter the raspberries over the top, then put the rest of the bagel pieces on top of the fruit and spread layer with the outside of the bagel pieces up. Mix up the eggs and cream and pour evenly over the top of the bagel layers. Bake at 400F for 30 minutes or until the eggs are set and the top is golden brown. Serve in squares with a drizzling of buttermilk syrup or maple syrup!

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