Prep Time: 30 minutes + overnight refrigeration
Cook Time: 45 minutes
Bagels and lox are Jewish soul food. Every Sunday when I was growing up we would go to my grandparents’ house in West Philly for bagels and lox. Nothing interfered with this Sunday tradition for years and years. And so it’s been my whole life, any time the family gets together for brunch, Mother’s Day, Father’s Day, anyone’s birthday, we have bagels and lox.
What is the difference between smoked salmon and lox?
Many times, the terms smoked salmon and lox are used interchangeably. But there is a notable difference in their flavors, and it comes from the way the salmon is cured.
Lox is salmon that has been cured and brined in salt. Smoked salmon is also salmon that has been cured and brined in salt, but then it is also smoked. So the distinct saltiness of lox is amped up by the additional smokiness of smoked salmon.
We have never been picky between the two. Both are good. For this recipe, use what you like.
How do you make an overnight casserole?
It’s a very easy process. Simply break the bagels into bite-sized pieces and put them into a casserole dish. Then, mix the eggs, milk, cream cheese and smoked salmon together in a big bowl and pour the mixture over the bagel pieces.
Tips for Success
The key to a great bagel bake is to make sure that all of the bread is covered with the custard mixture and that it soaks in. This Overnight Everything Bagel & Smoked Salmon Casserole is easy to assemble the night before you plan to serve it. When you cover it and weigh it down with another casserole dish, it will really give the bagels time to absorb all that delicious eggy custard.
If you’re more of a last minute person and you don’t have overnight, just give it a few hours in the fridge before you bake it. Be sure to weigh it down for maximum absorption. The longer it sits, the better it will be.
For more brunch casseroles, try these:
Overnight Everything Bagel & Smoked Salmon Casserole
- 6 everything bagels
- 8 oz. smoked salmon minced
- 8 oz. cream cheese at room temperature
- 6 eggs
- 2 cups milk or half-and-half
- 2 Tbsp. capers
- 1 Tbsp. fresh chives minced
- 8 slices of lacey Swiss cheese
- Toast the bagels and cut them up into cubes. Place them into a 9×13 baking dish.
- Using a handheld electric mixer, beat the eggs, cream cheese and milk or half-and-half together. Stir in the smoked salmon, capers and chives. Pour the mixture over the bagels. Cover with plastic wrap and weigh down with another baking dish. Refrigerate overnight or at least 1 hour.
- When ready to bake, preheat oven to 350 degrees. Unwrap the casserole and top with slices of Swiss cheese. Bake 45 minutes.