Bagel and Smoked Salmon Breakfast Bake

Name: Bagel and Smoked Salmon Breakfast Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Jewish, American
Ingredients: 1 to taste Capers; 1 whole Cream Cheese; 8 whole Eggs; 0.25 cup Fresh Dill; 6 whole Rye Bread; 2 cups Shredded Cheese; 8 oz Smoked Salmon; 0.5 cup Sour Cream; 2 cups Whole Milk

Breakfast 🍳Lunch 🥪 Jewish 🇮🇱American Comfort-Food Pescatarian 🐟

Bagel and Smoked Salmon Breakfast Bake layers toasted rye bagels, rich cream cheese, and flaky hot-smoked salmon for a creamy, briny-sweet bite in every forkful. Fresh dill and Swiss add aromatic depth, while a tender egg custard holds it all together. Ideal for a leisurely brunch or holiday morning when you want something hearty yet elegant to share.

Prep15 mins
Cook50 mins
Serves12
DifficultyEasy

1

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2

Spread half of the toasted bagel pieces in the prepared dish. Add 1 1/2 cups Swiss cheese, the cream cheese, and smoked salmon, then top with the remaining bagel pieces.
3

Whisk the eggs, milk, sour cream, and dill together in a bowl. Pour over the mixture in the baking dish. Press the bagel pieces down with the back of a spoon so they are coated in the egg mixture.
4

Bake in the preheated oven for 45 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake for 5 to 10 minutes more, until set and an instant-read thermometer inserted into the center of the casserole reads 160 degrees F (71 degrees C). Let stand for about 10 minutes before serving. Garnish with additional dill and serve with capers, lemon wedges, and/or additional sour cream.