Salmon and Bagel Bake

This variation on the typical brunch egg casserole features salmon, a good source of heart-healthy omega-3 fatty acids.

Salmon and Bagel Bake
15 mins
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  • 4 eggs
  • 1 14 1/2 ounce can reduced-sodium chicken broth
  • 1/4 cup thinly sliced green onion
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh dillweed or 3/4 teaspoon dried dillweed, crushed
  • 4 onion bagels, split, or 10 mini bagels (8 to 10 ounces total)
  • 1 7 1/2 ounce can red salmon, drained, skin and bones removed and broken into chunks
  • 4 ounces Havarti 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.
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.
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: 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
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