Blueberry Breakfast Kugel

Set oven at 350 degrees

½ cup fresh or dried blueberries    
6 oz egg noodles     
3 large eggs 
1 c sour cream

½ cup cottage cheese        
¼ cup cream cheese     
¼ cup goat cheese       
½ cup sugar

2 tblsp butter, melted   
dash salt

Cinnamon and sugar for dusting

Rinse and thoroughly dry fresh blueberries or soak dried blueberries in hot water and drain and dry before adding to noodle mixture.

Foil line an 8x8 baking pan, leaving about an inch overhang on sides. Spray with cooking spray.

Boil noodles in pot of hot water for 5 minutes.

Meanwhile, in food processor/blender combine eggs, sour cream, cottage cheese, cream cheese, goat cheese, sugar, butter and salt. Process until smooth.

Drain noodles and return to pot. Add egg mixture and stir until well combined. Gently fold blueberries into noodle mixture.

Add noodle mixture to baking pan, lightly dust with cinnamon and sugar and bake 30-35 minutes.

Kugel is done when the center is set and the noodles are lightly browned on edges.

Let rest 15-20 mins and using foil edges remove from pan. Cut into squares and serve with warm maple syrup.

Note: can double ingredients for a 9x13 pan. Increase baking time by 15-20 minutes.