Rye bagels, hot-smoked salmon, and cream cheese combine for a stick-to-your-ribs egg bake. If you can't find rye bagels at the supermarket, look for them at local bakeries.
Ingredients
- 6 ryes bagels
- 2 cups Swiss or provolone cheese
- 1 package cream cheese , 8 ounce
- 8 ounces smoked salmon
- 8 large eggs
- 2 cups whole milk
- 0.5 cups sour cream
- 0.25 cups fresh dill
- capers and lemon wedges , for serving
Instructions
-
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 prepared dish. Top with 1 1/2 cups Swiss cheese, the cream cheese, and smoked salmon. Top with remaining bagel pieces.
-
3
Whisk together eggs, milk, sour cream, and dill in a bowl. Pour over mixture in baking dish. Press bagel pieces with the back of a spoon to coat in egg mixture.
-
4
Bake in the preheated oven for 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake 5 to 10 minutes more, until set and an instant-read thermometer inserted into center of casserole registers 160 degrees F (71 degrees C). Let stand about 10 minutes before serving. Garnish with additional dill and serve with capers, lemon wedges, and/or additional sour cream.
Nutrition Facts
Per serving
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