Name: Smoked Salmon Breakfast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 6 rye bagels, split, toasted, and cut into 1/2-inch pieces; 2 cups shredded Swiss or provolone cheese; 1 (8 ounce) package cream cheese, cut into 1/2-inch pieces; 8 ounces hot-smoked salmon, skin removed, coarsely flaked; 8 eggs, lightly beaten; 2 cups whole milk; 1/2 cup sour cream, plus more for serving; 1/4 cup chopped fresh dill, plus more for garnish; Capers and/or lemon wedges, for serving

Ingredients

12 serv.

6 rye bagels, split, toasted, and cut into 1/2-inch pieces
2 cups shredded Swiss or provolone cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch pieces
8 ounces hot-smoked salmon, skin removed, coarsely flaked
8 eggs, lightly beaten
2 cups whole milk
1/2 cup sour cream, plus more for serving
1/4 cup chopped fresh dill, plus more for garnish
Capers and/or lemon wedges, for serving

Instructions

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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.