Do you have a crowd to serve for breakfast? This breakfast casserole is ideal. It's got the flavours of those little rolled, filled sour cream blintz baked into a casserole dish. You even make it the night before, so you merely pop it in the oven in the morning, then serve with some fresh fruit or some say strawberry jam.
Ingredients
Filling:
8 oz cream cheese, reduced fat works, softened
15 oz ricotta cheese
2 tbsp sugar
2 eggs
2 tsp vanilla extract
Batter:
1 cup sour cream
1/2 cup sugar
1/4 cup butter, softened
1/2 cup juice; pineapple or orange
1 cup Bisquick mix
6 large eggs
Toppings:
fresh strawberries
chunky fruit jam
sour cream
Instructions:
Please read Susie's Tips and Tricks below
Lightly grease an oven-safe glass baking dish using non-stick spray or brush with vegetable oil.
In a medium size bowl blend together the cream cheese, ricotta, and sugar. Now add the eggs and vanilla. Set aside.
Prepare the batter: using a whisk blend sour cream, sugar, butter, juice of your choice, Bisquick, and eggs. spread in baking dish evenly. Now add the ricotta/cream cheese mixture on top of the batter. Cover and refrigerate 8 hours or overnight.
Place in a preheated 325F oven, uncovered for 50-60 minutes and the center is set. (Use a knife and poke; you want it clean) Let stand 5 minutes before serving.
Serve with fresh fruit or strawberry jam.
Susie's Tips and Tricks
Be sure and use a baking dish that can tolerate temperature changes; those that can go from the fridge to the oven. Some newer Pyrex will crack; trust me.
Are these authentic blintz? No, but it is a delightful creamy breakfast casserole.
Bisquick is a pre-mixed baking mix consisting of flour, shortening, salt, sugar, and leavening agent.
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