Smoked Salmon Bagel Breakfast Bake
A cozy bagel-and-egg breakfast bake with smoked salmon, dill, and a cream cheese swirl.
Prep: 15 · Cook: 35 · Total: 50 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
New York deli-style bagel and lox — New York City, NY
Inspired by the classic smoked salmon and cream cheese bagel, turned into a make-ahead casserole for busy mornings.
Story
In my home kitchen, I love a brunch that feels special but still lets everyone stay in their pajamas a little longer. This bake is my answer to the bagel-and-lox craving when the coffee is barely brewed and the family is already hungry. You whisk, you pour, and suddenly the oven does the hard part. When it comes out, I add the salmon on top so it stays silky and pretty, like you just stepped out of a corner deli.
By Casey
Ingredients
- 6 everything bagels, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded mozzarella
- 1/2 cup chopped scallions
- 2 tbsp chopped fresh dill, plus more to finish
- 1 tbsp Dijon mustard
- 1/2 tsp black pepper
- 6 oz smoked salmon, torn into pieces
- 6 oz cream cheese, cut into small cubes
- 1 tbsp capers (optional)
Instructions
- Heat oven to 375°F and grease a 9x13-inch baking dish. Spread bagel cubes in an even layer.
- Whisk eggs, milk, mozzarella, scallions, dill, Dijon, and black pepper until smooth.
- Pour the egg mixture over the bagels and press gently so most pieces get coated.
- Tuck in cream cheese cubes and half the smoked salmon. Let sit 10 minutes so the bagels can soak.
- Bake 30 to 35 minutes until puffed and set in the center. If the top browns too fast, tent with foil.
- Top with remaining smoked salmon, a little more dill, and capers if using. Slice and serve warm.
Chef Tips
- If your bagels are very fresh and soft, toast the cubes for 5 minutes to help them hold shape.
- Want more deli flavor, add 1/2 tsp garlic powder and a pinch of smoked paprika to the egg mix.
- For cleaner slices, rest the bake 10 minutes before cutting.
- Leftovers reheat well in a toaster oven so the top stays crisp.
Cook's Notes
- **Make-ahead:** Assemble through step 4, cover, and refrigerate up to 12 hours. Bake straight from the fridge, add 5 to 8 minutes.
- **Cream cheese pockets:** Keep cubes small so they melt into little swirls instead of one big layer.
- **Serving idea:** Add sliced tomatoes and cucumbers on the side for an easy brunch plate.