Description
This delicious breakfast casserole combines bagels with the traditional flavors of lox, cream cheese, and dill in a wonderfully different form! This is a standby in our family cookbook!
Ingredients
- nonstick cooking spray
- 3 bagel (4″ dia)s plain bagels, split
- 4 large eggs
- ½ cup all-purpose baking mix
- ¼ cup milk
- 7 ounces smoked salmon or lox, diced
- 1 medium white onion, diced
- 2 cloves garlic, crushed
- 2 (8 ounce) packages light cream cheese, softened
- 1 ½ cups sour cream
- ⅓ cup chopped fresh dill
- ½ cup shredded reduced-fat Swiss cheese
- ½ cup shredded reduced-fat Monterey Jack cheese
- ground black pepper to taste
- ½ cup chopped fresh chives
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch pan with nonstick spray.
- Toast bagels.
- Beat eggs
- baking mix
- and milk in a bowl until well blended. Toss salmon
- onion
- and garlic together in a second bowl. Whip cream cheese
- sour cream
- and dill together in a third bowl.
- Cut toasted bagels into bite-sized pieces and place in the bottom of the prepared pan. Pour 1/2 of the egg mixture over the bagels
- top with salmon mixture
- then sprinkle with 1/2 of the Swiss and Monterey Jack cheeses. Pour in remaining egg mixture
- top with cream cheese mixture
- and sprinkle with remaining cheese. Season with pepper.
- Cover and bake in the center of the preheated oven for 10 to 15 minutes. Uncover and bake until egg is set and cheese is nice and bubbly
- about 10 minutes more.
- Sprinkle chives over top and serve hot.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 10