Smoked Salmon Bagel Bake
Every Christmas morning, Carly’s family has a special breakfast after presents. They toast a bunch of bagels and set them out with a big spread of smoked salmon, tomatoes, capers, onion, and avocado… The works! Everyone gathers around the table and feasts on this “build-your-own bagel” station. I love those flavors, so this is my twist to get them in a more convenient form for enjoying throughout the week.
For this recipe you will need-
- 2 everything bagels, chopped in 1/4" pieces
- 1/2 cup red onion, quartered and cut into thick slices
- 4 ounces smoked salmon, roughly chopped
- 4 ounces whipped cream cheese
- 8 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup Irish cheddar, grated
*Stefenism: I prefer hot-smoked salmon compared to the traditional cold-smoked lox style, but you can use either*
- Black Pepper
- Garlic Powder
- Crushed Red Pepper
Sides (to taste):
- White onion, finely diced
- Tomato, diced
- Green Onion, chopped
- Avocado, sliced
- Extra cream cheese (plain or scallion is best in my opinion)
Yield: 6-8 servings Total Time: 1 hour
Step 1: Making the Breakfast Bake (Prep 10-15 min, Cook ~45min)
Preheat your oven to 400°F
Spray a 9in by 9in baking dish with non-stick spray; I prefer one that is olive oil based.
Add the bagels, onion, and salmon to the dish and mix until everything is incorporated evenly.
Add the whipped cream cheese in dollops on top of the mixture.
In a separate bowl combine the eggs, almond milk, and seasonings to taste. Wisk until combined, then pour over the top of the bagel, salmon, onion, and cream cheese mixture.
Top everything with some Irish cheddar and bake in the oven for about 45 minute, or until the egg is fully cooked and the top looks crispy.
Cut out some slices, top with whichever sides you prefer and enjoy!