Overnight Blintz Bake

Overnight Blintz Bake is a make ahead breakfast that gives you all the flavor of a blintz without all the work!

Overnight Blintz Bake | Bread Booze Bacon

Okay, so…a few years ago my step-mom got me the Ultimate Bisquick cookbook for Christmas.  I’d made a couple recipes from it in the past, but for the most part that book has lived in my cookbook cupboard.  Which is sad really because there are some really good recipes in it – like this blintz bake.  Plan on seeing yummy goods from this book soon.

Overnight Blintz Bake | Bread Booze Bacon

Why a blintz?  Cause they’re AWESOME!  I worked at IHOP for my first waitress gig.  I loved the blintzes.  The filling, the cheesy goodness – it was happiness.  I was so glad to find this recipe in my cookbook.  I wanted to make blintzes, but didn’t want to go through all the effort of making the crepes and filling them and blah blah blah.  Brunch is supposed to be easy and fun, right?!?  This recipe is super easy to make and tastes just like the real version.  I tried these blintzes with strawberry and blackberry preserves.  I like the blackberry better, the strawberry was really sweet, but the sour cream is the best!  I hope you like this recipe as much as we did.

Overnight Blintz Bake | Bread Booze Bacon

Overnight Blintz Bake
 
Prep time
Cook time
Total time
 
Overnight Blintz Bake is a make ahead breakfast that gives you all the flavor of a blintz without all the work!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
Filling:
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 eggs
Batter:
  • 1 cup Original Bisquick mix
  • 1 cup sour cream
  • ½ cup sugar
  • ¼ cup unsalted butter, room temperature
  • ½ cup pineapple juice
  • 6 eggs
Toppings:
  • ½ cup sour cream
  • ¾ cup strawberry or blackberry preserves {I liked blackberry better}
Instructions
  1. Coat a 9" x 13" baking dish with non-stick cooking spray.
  2. In a large bowl, cream together all filling ingredients until smooth; set aside.
  3. In another large bowl, mix together all batter ingredients until well combined.
  4. Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate over night.
  5. Preheat oven to 325 degrees F. Remove cover from baking dish. Bake blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
  6. Cut squares and top with sour cream and preserves. Server warm.
Notes
My pictures are of a half batch in a 2-quart baking dish.

 

See all the other #BrunchWeek recipes being shared today at the blogs below.

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story

Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Hungry for more? Get our latest recipes by email!

Comments

  1. says

    I love, love blintzes. I agree that they are a little time consuming. Intrigued to try this version, maybe substitute the bisquick part with home-made crust. Such a resourceful idea. Pinning!

  2. says

    Hello, I just discovered your recipe and I definitely want to try it. But can I replace the pineapple juice with any other juice? Or does it bring a special flavor or texture? I’m not found of pineapple juice.
    Another question, I’m from french West Indies and there isn’t Bisquick mix! So I found some recipes to replace it, like this one :
    2 cups flour
    3 teaspoon baking powder
    1 teaspoon salt
    2 Tablespoon shortening (butter or margarine)
    Do you think it will do the trick?

    TIA

    • says

      Hi Madiphina! If you don’t care for pineapple juice you could use orange juice, but the flavor will be a little different. The pineapple taste isn’t very pronounced in this dish if you want to give it a go. :) That Bisquick substitute sounds great. You’d want to make sure you cut the shortening or butter thoroughly into the dry ingredients…like a biscuit or pie dough. Hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: