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a bagel breakfast casserole with seeded everything bagel chunks, cooked pink smoked salmon, cream cheese pockets, capers and tiny dill pieces baked into the filling
Melissa Hart

Bagel Breakfast Casserole

Everything bagels take the smoked salmon counter in a baked direction, with chewy bread, capers and cream cheese tucked between the pieces. Give them the full half-hour soak and go easy on added salt; smoked salmon and seasoned bagels have already brought plenty.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 4 large everything bagels 16 oz total, cut into 1-inch pieces
  • 6 oz smoked salmon torn into bite-size pieces
  • 4 oz cream cheese cut into small cubes
  • 2 tbsp drained capers
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh dill

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish. Spread the bagel pieces in the dish with the salmon, cream cheese and capers.
  2. Whisk the eggs, milk, pepper and dill until combined, then pour evenly over the bagels.
  3. Press the bread down, cover and soak for 30 minutes in the refrigerator, additional to the listed active prep time.
  4. Bake covered with foil for 25 minutes. Uncover and bake for 15 to 20 minutes more, until the center reaches 160°F and no milky custard remains between the pieces.
  5. Rest for 10 minutes before serving; cut through the chewy bagel edges with a serrated knife.