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Perfect Overnight Bagel Breakfast Casserole with Smoked Salmon and Dill

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A creamy, smoky, and flavorful breakfast casserole featuring bagels, smoked salmon, and fresh dill, perfect for easy overnight prep and delicious brunches.

Ingredients

Scale
  • 4 plain or everything bagels, cut into 1-inch cubes (day-old bagels work best)
  • 6 ounces smoked salmon, roughly chopped
  • 8 large eggs, room temperature
  • 2 cups (480 ml) whole milk or half-and-half
  • 4 ounces (115 g) cream cheese, softened and cut into small dollops
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup finely diced red onion (optional)
  • Zest from 1 lemon
  • 2 tablespoons capers, drained (optional)
  • Salt and pepper to taste
  • Butter for greasing casserole dish (about 1 tablespoon)

Instructions

  1. Cut 4 bagels into roughly 1-inch cubes. If fresh, toast lightly to dry out. Place cubes in a large mixing bowl.
  2. In another large bowl, whisk together 8 large eggs and 2 cups whole milk or half-and-half until combined and slightly frothy. Season with salt and pepper moderately.
  3. Stir in 4 ounces softened cream cheese in small dollops, 2 tablespoons chopped fresh dill, 1/4 cup diced red onion (optional), lemon zest, and 2 tablespoons capers if using. Whisk gently to distribute cream cheese.
  4. Pour custard mixture over bagel cubes and toss gently to coat evenly. Let soak at room temperature for at least 15 minutes.
  5. Fold in roughly chopped 6 ounces smoked salmon gently to keep bite-sized pieces.
  6. Butter a 9×13-inch casserole dish and transfer the mixture evenly into it. Optionally, scatter extra dill sprigs or thin salmon slices on top.
  7. Cover with aluminum foil or plastic wrap and refrigerate overnight to allow flavors to meld and bagels to soak fully.
  8. Preheat oven to 350°F (175°C). Remove plastic wrap if used, cover loosely with foil, and bake for 45 minutes.
  9. Remove foil and bake an additional 10-15 minutes until top is golden and custard is set (knife inserted should come out clean).
  10. Let casserole rest for 10 minutes before slicing and serving.

Notes

Use day-old bagels to avoid sogginess. Room temperature eggs and milk help prevent curdling. Soak bagels for 15-20 minutes before adding salmon to maintain texture. Fold salmon gently to keep bite-sized pieces. Cover casserole during initial baking to keep custard moist, then uncover for a golden top. Adjust salt carefully due to salty smoked salmon. Variations include vegetarian options by omitting salmon and adding mushrooms or spinach, gluten-free by using gluten-free bagels, and dairy-free by substituting milk and cream cheese.

Nutrition

Keywords: overnight casserole, breakfast casserole, smoked salmon, bagel casserole, dill, brunch recipe, easy breakfast, meal prep

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