Salmon and Bagel Bake
Recipe from
Better Homes and Gardens
This variation on the typical brunch egg casserole features salmon, a good source of heart-healthy omega-3 fatty acids.
Ingredients
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4eggssee savings
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1, 14-1/2-ounce canreduced-sodium chicken brothsee savings
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1/4 cupthinly sliced green onionsee savings
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2 clovesgarlic, mincedsee savings
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1 tablespoonsnipped fresh dillweed or 3/4 teaspoon dried dillweed, crushedsee savings
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4onion bagels, split, or 10 mini bagels (8 to 10 ounces total)see savings
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1, 7-1/2-ounce canred salmon, drained, skin and bones removed and broken into chunkssee savings
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4 ouncesHavarti cheese, shredded (1 cup)see savings
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Directions
1.
Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces.
2.
In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.
3.
Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Make-Ahead Tip
If desired, mixture may be assembled, covered with plastic wrap, and chilled up to 24 hours. Uncover. Bake 40 to 45 minutes.
Nutrition information
Per serving: Calories 325, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 174 mg, Sodium 694 mg, Carbohydrate 27 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 11%, Vitamin C 2%, Calcium 25%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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