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Bagel and Lox Breakfast Casserole

Bagel and Lox Breakfast Casserole
Bagel and Lox Breakfast CasseroleNathan Congleton / TODAY
Cook Time:
45 mins
Prep Time:
15 mins


  • Butter, for greasing the pan
  • 5 Everything bagels, roughly broken into pieces
  • 8 eggs
  • 2 cups whole milk
  • 1 teaspoon mustard powder
  • Salt and pepper
  • 1 3- to 4-ounce package smoked salmon (lox), cut into small pieces
  • 1 cup sharp cheddar cheese, grated
  • 1 cup cream cheese, softened
  • 2 tablespoons chopped chives

Chef notes

The Midwest is home of the casserole, and growing up we barely went a week without some sort of baked "hot dish" for dinner (Tuna Casserole being my favorite). It wasn't until I was in college that we started to introduce breakfast casseroles at family gatherings, like Christmas morning. It's the easiest thing to prep the day before and pop in the oven the morning of, and would make the perfect Mother's Day brunch. This particular one combines the flavors of bagels & lox with baked eggs... what could be better?!

Technique tip: Make sure the cream cheese is softened, as it will be easier to distribute.

Swap option: If you don't like everything bagels, use onion, plain or whatever is your favorite kind. If you're not a fan of lox, use cooked, crumbled bacon.



Lightly butter a rectangular baking dish (or coat with nonstick cooking spray). Evenly spread the bagel pieces into the dish.


In a large bowl, whisk together eggs, milk, mustard powder and a little salt and pepper. Stir in the lox and cheddar cheese.


Pour egg mixture evenly over bagels.


Place dollops of cream cheese throughout dish, and sprinkle with chives.


Cover and place in fridge for at least 2 hours, or overnight.


When ready to bake, preheat oven to 350°F. Bake uncovered for 45 minutes. Let sit for about 10 minutes before serving.