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.
Prep Time: 15 mins
see savings1 14 1/2 ounce canreduced-sodium chicken broth
see savings1/4 cupthinly sliced green onion
see savings2 clovesgarlic, minced
see savings1 tablespoonsnipped fresh dillweed or 3/4 teaspoon dried dillweed, crushed
see savings4onion bagels, split, or 10 mini bagels (8 to 10 ounces total)
see savings1 7 1/2 ounce canred salmon, drained, skin and bones removed and broken into chunks
see savings4 ouncesHavarti cheese, shredded (1 cup)
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.
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.
Per Serving: cal. (kcal) 325, Fat, total (g) 15, chol. (mg) 174, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, vit. A (RE) 113, vit. C (mg) 1, sodium (mg) 694, calcium (mg) 252, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet