Many of the recipe makeovers on this blog are inspired by our readers, so when Sheilah B. sent us a brunch recipe for Egg ‘n’ Bacon Breakfast Casserole and asked us to give it a “fix,” we came up with this new-and-improved Bagels & Lox Overnight Casserole. The casserole that Sheilah wanted us to health-ify calls for a pound of bacon, 1 cup of full-fat cheese, and 1½ cups heavy whipping cream. The result: over a day’s worth of saturated fat and 1,000-plus milligrams of sodium in each serving.
We replaced the bacon with lox (AKA smoked salmon). While it may sound like a strange switch, since lox is slightly salty, we thought it would be a good (and nutritious) replacement for the bacon. We only used 2 ounces, but you could certainly add more!
Other ingredient swaps: Instead of white bread, we used a whole wheat blend bagel. We nixed the heavy cream in favor of 1% low-fat milk, and in keeping with the bagels & lox theme, we added 4 ounces of light cream cheese. We amped up the flavor by adding capers and fresh, chopped dill. Oh, and of course, we opted for omega-3 eggs … and we tossed in sauteed baby spinach for good measure … and vitamin A!
Bagels & Lox Overnight Casserole
Makes 8 Servings
If you listen to our radio podcast, Cooking with the Moms, you probably know that Janice is a bit obsessed with fiber. So the first time we made this recipe, we used 100% whole wheat bagels. Well, it turns out that the whole wheat flavor actually overwhelmed the dish. So …. fiber-obsessed Janice suggested we try a whole wheat blend bagel instead! It was a smart swap, allowing the other flavors in the dish to shine through. We still have 3 grams of fiber per serving, and if you serve with fresh fruit and a salad on the side, you’ll get even more. Prep this casserole at night, pop in the oven in the morning, and brunch is served.
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion, cut into 1/4-inch dice
- One 6-ounce bag baby spinach, roughly chopped
- 8 large eggs
- 4 ounces 1/3-less-fat cream cheese, room temperature
- 2 cups 1% low-fat milk
- 1/2 teaspoon kosher salt
- 4 whole wheat blend bagels (we used Thomas’)
- 2 ounces lox, coarsely chopped
- 2 tablespoons fresh chopped dill
- 1 tablespoon capers
1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 7 minutes. Add the spinach and cook, stirring frequently, until wilted, 3 to 5 minutes. Set skillet aside.
2. Place the eggs and cream cheese in a large bowl and whisk until the eggs are beaten and the cream cheese is mostly incorporated. (It’s okay if there are some lumps of cream cheese in the mix.) Whisk in the milk and kosher salt.
3. Meanwhile, slice the bagels in half and cut into 1-inch pieces (yield will be about 8 cups). Stir the bagel pieces into the egg mixture until well combined. Stir in the spinach mixture, lox, dill, and capers. Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray. Transfer the bagel/egg mixture to the dish, cover with aluminum foil or plastic wrap, and chill in the refrigerator overnight.
4. Preheat the oven to 350°F. Bake, uncovered, until the top turns golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Nutrition Information per Serving: 290 calories, 9g fat, (3.5g saturated, 0.2g omega-3), 460mg sodium, 32g carbohydrate, 3g fiber, 16g protein, 25% vitamin A, 20% calcium, 15% iron
This fun twist on bagels & lox with cream cheese is perfect for any brunch