Everything Bagel Breakfast Casserole

Instructions

1. 1

   Scatter 4 everything bagels, cut into 1-inch cubes, in a greased 9×13 baking dish. Tuck 8 oz cubed cream cheese and 8 oz torn pieces of smoked salmon among the bagel cubes. Sprinkle ¼ cup drained capers and ¼ cup finely diced red onion evenly over the top.

2. 2

   In a mixing bowl, whisk together 8 large eggs, 2 cups whole milk, ½ cup heavy cream, ½ teaspoon garlic powder, 1 tablespoon chopped fresh dill, salt, and black pepper until fully combined. Pour the egg mixture evenly over the bagel mixture, pressing down gently to submerge as many pieces as possible.

3. 3

   Cover the dish and refrigerate for at least 1 hour or overnight to allow the bagels to soak up the egg mixture. This will enhance the flavor and texture of the casserole.

4. 4

   Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit for 20 minutes at room temperature. Sprinkle 1 tablespoon everything bagel seasoning over the top for added flavor.

5. 5

   Bake uncovered for 45–50 minutes until the custard is fully set in the center (no jiggle when shaken), the top is golden, and the edges are puffed. The casserole should be firm and lightly browned.

6. 6

   Allow the casserole to rest for 10 minutes before scooping and serving. This will help it set further and make serving easier.