Smoked Salmon Breakfast Casserole
Ingreadient
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6 rye bagels - split, toasted, and cut into 1/2-inch pieces
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2 cups shredded Swiss or provolone cheese
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1 (8 ounce) package cream cheese, cut into 1/2-inch pieces
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8 ounces hot-smoked salmon, skin removed, coarsely flaked
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8 large eggs, lightly beaten
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2 cups whole milk
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1/2 cup sour cream, plus more for serving
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1/4 cup chopped fresh dill, plus more for garnish
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capers and lemon wedges, for serving
Direction
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Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with cooking spray.
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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.
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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.
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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.
