5-Ingredient Blueberry Ricotta Breakfast Bubble Up Bake

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A sweet, creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake.  Add this to your collection of quick breakfasts to make when you have overnight guests.

5-Ingredient Blueberry Ricotta Breakfast Bubble Up BakeI love a good breakfast bake, but sometimes it take a little bit more prep than I have time for in the morning.  Sometimes I’m not the greatest at remembering to prep the pan the day before to just pop in the oven when I wake up.  That’s why I love this bubble up bake so much — it takes no time at all so I can easily do everything at once.  But, when it’s done, everyone thinks it took more effort than it did.

5-Ingredient Blueberry Ricotta Breakfast Bubble Up Bake

To get this breakfast to your table in a jiffy, open the refrigerated biscuits and cut them into wedges.  Mix with the rest of the ingredients then bake in a 9×13 pan.  That’s it!  Ready within 30 minutes!

5-Ingredient Blueberry Ricotta Breakfast Bubble Up Bake(My photos show a 1 1/2 quart baking dish, but do not use this!  It’s important to use a 9×13-inch pan so the layers are not too thick and cook completely through.)

Blueberry Ricotta Breakfast Bubble Up Bake

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Blueberry Ricotta Breakfast Bubble Up Bake

A sweet creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake. Add this to your collection of quick breakfasts to make for overnight guests.

  • 1 can (8 count) Pillsbury Grands! Blueberry Refrigerated Biscuits
  • 1 cup whole milk ricotta cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1 cup fresh blueberries

Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.

In a large mixing bowl, mix together the ricotta cheese, powdered sugar and milk; set aside.

Separate dough into 8 biscuits. Cut each biscuit into 8 triangles (like pie wedges). Place in the bowl with the cheese mixture and gently stir to coat. Fold in the blueberries.

Transfer to the baking dish. Bake for 25-30 minutes, until baked through. Serve immediately.

http://www.seededatthetable.com/2015/03/10/5-ingredient-blueberry-ricotta-breakfast-bubble-up-bake/

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Comments

  1. The bubblier the better! Love the ricotta in here too.

  2. Can I just tell you how much I love the name “bubble up bake”? This looks so good Nikki!

  3. The breakfast casseroles that I usually make involve eggs, sausage, cheese, bread, and whatever veggies I have on hand. Love this sweeter version using fruit!

  4. You did it again! Yuuuummeeee!

  5. Mmm, this looks scrumptious. I will definitely try it. thanks for sharing. I’m sure my family will love it.

  6. I know it’s easy, but is it okay to prep the night before or will the biscuits not fare well?

    • Nikki Gladd says:

      Hi Katy,
      I haven’t tried it, but it might be okay. Keep it covered in the fridge and I would also put the pan in the oven during preheating since the pan will now be cold, too. Let us know how it turns out!

  7. Can frozen blueberries be used also? I always have frozen in the freezer for oatmeal.

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