Best 3 Blueberry Egg And Cheese Bagel Recipes

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Indulge in a delightful culinary adventure with this delectable Blueberry Egg and Cheese Bagel recipe! Discover a harmonious fusion of flavors and textures as sweet blueberries, creamy cheese, and fluffy bagels unite in perfect harmony. Follow our step-by-step guide to recreate this delectable breakfast or brunch treat in the comfort of your own kitchen.

Embark on a delightful culinary adventure with this collection of mouthwatering recipes, designed to tantalize your taste buds and satisfy your cravings. From the classic Blueberry Egg and Cheese Bagel to the savory Spinach and Feta Stuffed Bagel and the indulgent Chocolate Chip Cream Cheese Bagel, this article offers a symphony of flavors to suit every palate. Get ready to elevate your bagel experience with these easy-to-follow recipes, perfect for busy mornings, lazy brunches, or quick snacks.

Let's cook with our recipes!

BLUEBERRY BAGELS RECIPE



Blueberry Bagels Recipe image

Love the taste of bagels, but don't have the time or money to go to a bagel shop each day? Check out this Blueberry Bagels Recipe, and see how easy it is to enjoy yummy bagels without ever leaving the house.

Provided by Vicky

Categories     Breakfast

Time 3h20m

Number Of Ingredients 7

1 pack yeast
2 tbsp sugar
1 ¼ cup warm water
3 ½ cups all purpose flour
1/4 cup flour (for dusting blueberries)
1 ½ tsp salt
1 cup blueberries

Steps:

  • In a small bowl, mix 1 ¼ cup warm water and 2 tbsp sugar.
  • Pour in 1 pack of yeast and allow to rest for 5 minutes and it gets foamy.
  • In a bowl,mix 3 ½ cups all purpose flour and 1 ½ tsp salt.
  • Make a well in the center and pour the water and yeast mixture.
  • Mix well.
  • In a small dish, coat 1 cup blueberries with ¼ cup flour.
  • Fold the blueberries into the bagel dough.
  • Knead, by hand or with a mixer, for about 10 minutes.
  • Cover and let rise about 1 - 1 ½ hours or until it has doubled in size.
  • Divide the dough into 8 balls.
  • Using your thumb, make a hole in the center.
  • Set on a baking sheet and let rise for 30 minutes.
  • While the bagels are rising, in a stock pot, boil water.
  • After their last rise, put the bagel in the boiling water. Flip after 1 minute and allow to boil on the other side for 1 minute. (For extra chewy bagels, allow 2 minutes per side.)
  • Put back on a baking sheet. Bake at 425 for 20 minutes.

Nutrition Facts : Calories 236 kcal, Carbohydrate 50 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 437 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

HONEY BAGELS WITH BLUEBERRY LOX



Honey Bagels with Blueberry Lox image

Safe to say, the hardest part about being Jewish and pregnant while living in Grand Forks is not being able to easily get bagels and lox. Luckily, I went on a journey after Bernie was born and learned to make both from scratch! The bagels are coated in a crunchy seed mixture and the gravlax is cured with wild blueberries which give it a very subtle flavor and beautiful blue edges.

Provided by Molly Yeh

Categories     main-dish

Time P2D

Yield 12 bagels and 4 to 6 servings of lox

Number Of Ingredients 33

1/3 cup (53 grams) old-fashioned rolled oats
1/3 cup (38 grams) raw shelled pumpkin seeds
1/4 cup (50 grams) raw shelled sunflower seeds
3 tablespoon (30 grams) flax seeds
2 tablespoon (18 grams) poppy seeds
2 tablespoon (12 grams) sesame seeds
1 large egg white, beaten
Flaky salt, for sprinkling
2 cups (473 grams) warm water (105 to110 F)
3 tablespoons (63 grams) honey
1 tablespoon (9.3 grams) instant yeast
1 tablespoon (9 grams) salt
2 tablespoons (42 grams) barley malt, divided
3 cups (381 grams) high-gluten flour, plus more for dusting
3 cups (360 grams) whole wheat flour
Neutral oil, for the bowl
1 tablespoon baking soda
1 pound (453 grams) cream cheese
Blueberry Lox, recipe follows
4 plum tomatoes, sliced
3 Persian cucumbers, sliced
1 medium red onion, sliced
1 cup drained capers
Fresh dill
2 lemons, cut into wedges
2 cups (280 grams) frozen wild blueberries
1 cup (230 grams) kosher salt
3/4 cup (150 grams) sugar
1 1/2 teaspoons liquid smoke
1 bunch cilantro, roughly chopped
Zest of 1 lemon
Black pepper
1 salmon filet (about 3 pounds), pin bones removed and halved horizontally

Steps:

  • For the seed mixture: Combine the oats, pumpkin seeds, sunflower seeds, flax seeds, poppy seeds and sesame seeds in a medium bowl. Remove 1/2 cup and pulse in a spice grinder or mini food processor, leaving it quite coarse. Reserve remaining seed mixture for the bagel topping.
  • For the dough: Combine the water, honey, yeast, salt and 1 tablespoon of the barley malt in a spouted measuring cup. Combine both flours in the bowl of a stand mixer. Add the yeast mixture and beat on low speed with the dough hook just to combine. Knead until almost smooth and slightly sticky but forms a loose ball, about 5 minutes. (Add a little more water if the dough is too crumbly or a little more flour if it is too loose to form a ball. The dough should form a loose, slightly sticky ball that is almost but not completely smooth.) Add the coarsely ground seed mixture and continue to knead until well distributed, 1 to 2 minutes more. The dough should be smooth and springy. Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight.
  • Remove the dough from the refrigerator and let sit at room temperature 1 hour before ready to use. Turn the dough out onto a clean work surface. Divide it into 12 equal parts, roll and work each into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch-wide hole in the center. Cover the bagels with a towel and let rise for 30 minutes.
  • Meanwhile, preheat the oven to 425 F with racks in the top and lower thirds.
  • Bring a large pot of water to a boil and add the baking soda and remaining tablespoon of barley malt. Line two baking sheets with parchment paper and grease them well. Also lay out a clean kitchen towel near your pot of boiling water. Spread the remaining seed mixture in a shallow bowl.
  • Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). Use a slotted spoon or spatula to transfer them briefly to the kitchen towel to catch any excess moisture. Dip the bottoms in the seed mixture and then transfer them to the baking sheets.
  • Brush the bagels with the egg white and sprinkle the tops with more seed mixture and a little flaky salt. Bake the bagels for 8 minutes, switching the pans on the racks and rotating the pans 180 degrees, and then continue to bake until golden brown, begin checking at 8 minutes. Let cool slightly.
  • Split a bagel and to one half add a schmear of cream cheese, slices of blueberry lox, tomato, cucumber, red onions, capers and a squeeze of lemon for the bagel sandwich of your dreams. Frozen bagels will keep for up to a month; reheat in the toaster.
  • In a large mixing bowl, combine the blueberries, salt, sugar, liquid smoke, cilantro, lemon zest and a bunch of turns of black pepper. Lay a large piece of plastic wrap down on a work surface and place a small handful of the blueberry mixture in the middle. (I recommend wearing gloves for this.) Place half of the filet skin-side down over the mixture, top it with most of the remaining blueberry mixture, and then top that with the other half of the filet, flesh-side down. Cover the top and sides with the remaining blueberry mixture, making sure that all parts of the fish are covered. Wrap tightly in plastic wrap, place on a rimmed baking sheet, cover it with a cutting board and weigh it down with something heavy (such as: a few bricks, some cans or a cast iron pot). Refrigerate for 2 to 4 days (depending on how cured you like your lox; 4 days will make a firmer and saltier lox) flipping every 12 hours and pouring out any juices as they accumulate in the pan. It's ready when the fish is firm to the touch. Rinse off the curing mixture, pat it dry, and slice it as thinly as possible. Enjoy! Keep leftovers wrapped in plastic wrap in the fridge for up to 5 days.

EGG AND CHEESE BAGEL BREAKFAST SANDWICH



Egg and Cheese Bagel Breakfast Sandwich image

This is a delicious and super fast breakfast. You can customize this a million different ways. Try different bagel types or cheeses. Mixing fresh herbs like chives into the scrambled eggs would also be delicious! Or top the egg and cheese with slices of tomatoes or avocados for a fresh taste. www.erincq.com

Provided by erinchristine

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

2 eggs
1 bagel
butter
salt and pepper
hot sauce
cheddar cheese

Steps:

  • Slice bagel.
  • Slice cheddar cheese thinly or used pre sliced cheddar cheese and pop bagels into toaster to toast.
  • crack 2 eggs into a bowl, add salt, pepper and hot sauce to taste.
  • whisk until mixed well and little bubbles form on the surface.
  • heat skillet on medium low and spray with nonstick spray.
  • add eggs and cook like you would scramble eggs, moving them gently around.
  • once the eggs start to set, move them towards the center forming a circle.
  • the eggs will set up and you'll be able to flip them over at once.
  • while the bottom cooks, lay the sliced cheddar thinly over the top.
  • butter the bagel when its toasted and top with egg and cheese.

Nutrition Facts : Calories 431.8, Fat 11.2, SaturatedFat 3.4, Cholesterol 372, Sodium 702.7, Carbohydrate 56.8, Fiber 2.4, Sugar 0.4, Protein 23.6

Tips:

  • Use fresh blueberries: Fresh blueberries will give your bagel a sweeter, more flavorful taste. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
  • Don't overmix the dough: Overmixing the dough will make the bagel tough. Mix the dough just until it comes together.
  • Let the dough rise in a warm place: This will help the dough to rise properly and give you a light, fluffy bagel.
  • Boil the bagels before baking them: This will give the bagels their characteristic chewy texture.
  • Bake the bagels until they are golden brown: This will ensure that the bagels are cooked through.

Conclusion:

The blueberry egg and cheese bagel is a delicious and easy-to-make breakfast or lunch option. With its sweet blueberries, savory egg, and melted cheese, this bagel is sure to please everyone. You can also add a variety of other toppings to your bagel, such as bacon, sausage, or vegetables.

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