Rye Bagels and Hot-Smoked Salmon Egg Bake with Cream Cheese – Hearty Breakfast Casserole Recipe. Can’t find rye bagels at the store? Check your local bakery for the best alternatives!
| Prep Time | Cook Time | Stand Time | Total Time | Servings |
| 15 mins | 50 mins | 10 mins | 1 hr 15 mins | 12 |
Ingredients
- 6 rye bagels, split, toasted, and cut into 1/2-inch pieces
- 2 cups of shredded Swiss cheese or provolone cheese
- 1 (8-ounce) package of cream cheese, cut into 1/2-inch pieces
- 8 ounces of hot-smoked salmon, skin removed and coarsely flaked
- 8 large eggs, lightly beaten
- 2 cups of whole milk
- 1/2 cup of sour cream, plus extra for serving
- 1/4 cup of fresh chopped dill, plus extra for garnish
- Capers and lemon wedges for serving
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease a 9×13-inch baking dish with non-stick cooking spray to ensure easy cleanup and perfect baking results
Step 2
Spread half of the toasted bagel pieces evenly in the prepared dish. Next, layer with 1 1/2 cups of Swiss cheese, followed by cream cheese and smoked salmon. Finish by topping with the remaining bagel pieces
Step 3
Whisk eggs, milk, sour cream, and dill together in a bowl until well combined. Pour this mixture evenly over the ingredients in the baking dish. Use the back of a spoon to press the bagel pieces, ensuring they are fully coated in the egg mixture
Step 4
Bake in a preheated oven for 45 minutes. Sprinkle with the remaining 1/2 cup of cheese and bake for an additional 5 to 10 minutes, or until the casserole is set and an instant-read thermometer inserted into the center reads 160°F (71°C). Allow the casserole to stand for about 10 minutes before serving. Garnish with extra dill and serve with capers, lemon wedges, and additional sour cream for added flavor.
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