Blackberry Goat Cheese Breakfast Casserole
Love goat cheese? What about blackberries? Marry the two baked in a creamy sweet custard inside a crust of honey butter crescent rolls and wake your tastebuds up to new flavors with this Blackberry Honey Goat Cheese Breakfast Casserole.
This is the kind of dish where certain substitutions may be made — blueberries or raspberries, even peaches, in place of the blackberries. But big, handsome blackberries do make a beautiful presentation. One thing that you don’t want to sub out is the can of honey butter crescent rolls — traditional crescent rolls don’t work. Trust me. I’ve tried them and the finished flavor is off. Pillsbury makes them and if I can find them at my little Walmart in Daisy, Tenn., I’ll bet they’re available wherever Pillsbury rolls are sold.
This is simple casserole to prepare, which is particularly if you’re trying to make it before that all-important first cup of coffee. Let it bake while you go about your morning chores. When it finishes baking, it will puff up a bit around all the beautiful berries. Let it sit for a few minutes to firm up a bit before slicing. It’s a lovely addition to a weekend brunch with a fruit salad.
Blackberry-Goat Cheese Breakfast Casserole
1 can Pillsbury honey butter crescent rolls
1/2 cup heavy cream
2 large eggs, beaten
1 cup goat cheese, divided
1 pint blackberries, divided
1/2 cup honey, divided
Preheat the oven to 350 degrees. Spray a pie dish with baking spray.
Tear up four crescent rolls into 4 or 5 pieces each and place them in the bottom of the dish.
Sprinkle 3/4 cup of the goat cheese over the crescent rolls pieces.
Randomly place half of your rinsed blackberries on top.
In a separate bowl whisk together your eggs and heavy cream. Pour the custard over everything. Drizzle a generous 1/4 cup of honey over everything.
Tear two more crescent rolls into 4 or 5 pieces and place them randomly in the dish.
Sprinkle the last of the goat cheese and blackberries over the top. Then tear up the last two crescent rolls and scatter them over the top.
Now rip up your last two crescent rolls into pieces and place them randomly on top.
Bake casserole until it is golden brown and cooked through 40-45 minutes.
When it comes out of the oven drizzle another 1/4 cup of honey on top. Allow casserole to set up for a few minutes before slicing. Makes about 6 servings.
