Everything Bagel Breakfast Casserole (Smoked Salmon)
This hearty and flavorful New York Everything Bagel Casserole brings the iconic flavors of a New York-style bagel breakfast into a convenient baked dish. Infused with the savory goodness of everything bagel seasoning, it is a delightful harmony of flavors and textures that will turn any morning into a gourmet dining experience.
Equipment
- 9x13 inch (33x23cm) baking dish
- Large mixing bowl
- Whisk
- Silicone or rubber spatula
- Serrated bread knife
- Plastic wrap (for overnight assembly)
Ingredients
- 1 teaspoon butter or neutral oil for greasing the dish
- 4 large everything bagels day-old if possible
- 8 ounces cream cheese cubed, 225g
- 6 large eggs
- 2 cups whole milk 480ml; or half-and-half for a richer custard
- 1 teaspoon everything bagel seasoning plus extra for garnish
- 4 ounces smoked salmon torn into bite-sized pieces, 115g
- ¼ cup fresh chives chopped, for garnish, 15g
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Grease a 9x13-inch (33x23cm) baking dish with butter or oil.1 teaspoon butter or neutral oil
- Using a serrated knife, slice the everything bagels into 1-inch (2.5cm) cubes. Place half of the bagel cubes in an even layer in the prepared baking dish.4 large everything bagels
- Scatter the cubed cream cheese and smoked salmon pieces evenly over the bagel pieces. Top with the remaining bagel cubes.4 large everything bagels, 8 ounces cream cheese, 4 ounces smoked salmon
- In a large bowl, whisk together the eggs, milk, and 1 teaspoon of everything bagel seasoning until well combined.6 large eggs, 2 cups whole milk, 1 teaspoon everything bagel seasoning
- Pour the egg mixture evenly over the bagel and cheese layers, ensuring all pieces are soaked. Press down firmly with a spatula to help the liquid absorb into the bagels.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown, the edges are bubbling, and a knife inserted in the centre comes out clean with no liquid egg.
- Remove from the oven and let it cool slightly before garnishing with chopped chives and an extra sprinkle of everything seasoning.1/4 cup fresh chives, 1 teaspoon everything bagel seasoning
Notes
Make-Ahead: Assemble fully, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Pull from the fridge 20 minutes before baking so the ceramic warms gradually and the casserole cooks evenly.
Storage: Refrigerate leftovers covered with foil or in an airtight container for up to 3 days. Reheat slices in the microwave for 60-90 seconds, or reheat the whole dish covered with foil at 325°F / 160°C (140°C fan-forced) for about 15 minutes.
Freezing: Freeze unbaked, wrapped tightly in plastic wrap and foil, for up to 4 weeks. Thaw overnight in the fridge before baking as directed. Note that cream cheese may turn slightly grainy after freezing.
Bagel Prep: If your bagels are fresh, spread the cubes on a baking sheet and leave them uncovered for a few hours, or dry them in a 300°F / 150°C oven for about 10 minutes.
Pro Tip: Press the layers down firmly with a spatula after pouring in the egg mixture — this forces the custard into the bagel cubes rather than pooling at the bottom, which prevents uneven cooking.
Substitutions: Replace smoked salmon with prosciutto or pancetta for a meatier version. Use dairy-free cream cheese and oat milk for a dairy-free alternative. If using plain or sesame bagels, increase the everything bagel seasoning to 1½ teaspoons in the custard.
Nutrition
Serving: 1servingCalories: 474kcalCarbohydrates: 44gProtein: 22gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 240mgSodium: 791mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 1019IUVitamin C: 1mgCalcium: 181mgIron: 2mg
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