Irresistible Bagel and Lox Stuffing Recipe Perfect for Brunch

The savory aroma of toasted bagels mingling with the smoky richness of lox, fresh herbs, and creamy mascarpone—it’s the brunch dish you didn’t know you needed. Bagel and lox stuffing isn’t just a recipe; it’s a celebration of everything we love about a classic bagel platter, transformed into a warm, comforting dish. Whether you’re hosting a holiday brunch or simply looking for a unique way to elevate your weekend breakfast, this stuffing is guaranteed to impress.

I first came up with this idea during a lazy Sunday breakfast. I had leftover bagels and some lox that needed to be used up, and rather than sticking to the usual spread-and-serve routine, I thought: why not bake them into something special? The result was pure magic—a dish that combines the chewy texture of bagels, the creaminess of mascarpone, and the briny goodness of smoked salmon into one irresistible bite.

Not only is this recipe a showstopper for brunch gatherings, but it’s also a great way to repurpose leftover bagels. So, grab some smoked salmon, cream cheese, and a handful of fresh dill, and let’s turn a humble breakfast favorite into a dish that’ll have everyone asking for seconds.

Why You’ll Love This Recipe

• Unique Twist on Brunch Classics: This isn’t your ordinary stuffing—it’s packed with the flavors of a traditional bagel and lox platter, but baked into a warm and savory dish.
• A Great Use for Leftovers: Got a stash of day-old bagels? This recipe lets you repurpose them into something spectacular.
• Perfect for Gatherings: Whether it’s a holiday brunch or a cozy family breakfast, this dish is a crowd-pleaser that’s sure to steal the spotlight.
• Simple Ingredients: No need for fancy shopping trips—you likely have most of what you need in your fridge and pantry.
• Smoky, Creamy, and Herby: Every bite is a perfect blend of textures and flavors, from the chewy bagels to the creamy mascarpone and the bright zestiness of dill.
• Easy to Customize: Swap out the lox for cooked bacon or leave it out for a vegetarian version—the possibilities are endless.

This recipe is not only delicious; it’s a guaranteed conversation starter. Trust me, once you serve this at brunch, it’s going on your permanent rotation.

Ingredients Needed

This bagel and lox stuffing recipe combines simple, flavorful ingredients to create a dish that’s both hearty and elegant. Here’s what you’ll need:

• Bagels: 4 large bagels (everything bagels work best, but plain or onion bagels are great too), cubed
• Smoked Salmon (Lox): 6 ounces, chopped (use your favorite brand for that authentic smoky flavor)
• Mascarpone Cheese: 4 ounces (softened for easy mixing; cream cheese works as a substitute)
• Eggs: 3 large eggs (room temperature)
• Milk: 1 cup (whole milk or half-and-half for a richer texture)
• Butter: 2 tablespoons, melted (unsalted is best)
• Fresh Dill: 2 tablespoons, chopped (adds a bright, herby freshness)
• Red Onion: 1 small, finely diced (for a subtle crunch and sharp flavor)
• Capers: 2 tablespoons, drained (optional, but they add a nice tang)
• Salt and Pepper: To taste (keep it light, as lox and capers are already salty)

These ingredients balance perfectly to create a dish that’s indulgent yet light enough for brunch. Feel free to adjust the proportions based on your preferences!

Equipment Needed

• Mixing Bowls: You’ll need a couple of medium-sized bowls for whisking and mixing.
• Whisk: For blending the egg mixture smoothly.
• Baking Dish: A 9×13-inch dish works perfectly to bake the stuffing evenly.
• Knife: A sharp knife for cubing bagels and chopping herbs.
• Cutting Board: Essential for prepping your ingredients.
• Spatula: Great for folding everything together without breaking up the bagel pieces.

If you don’t have a baking dish, you can use a deep pie pan or even a cast-iron skillet for a rustic presentation. Trust me, any oven-safe dish will do the trick!

Preparation Method

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease your baking dish with butter or cooking spray.
2. Prep the bagels: Cube the bagels into bite-sized pieces (about 1-inch cubes) and place them in a large mixing bowl.
3. Whisk the egg mixture: In a separate bowl, whisk together the eggs, milk, melted butter, salt, and pepper until smooth.
4. Add the flavor boosters: Fold the mascarpone, chopped dill, diced red onion, and capers into the egg mixture. Stir until well combined.
5. Combine the bagels and egg mixture: Pour the egg mixture over the cubed bagels, tossing gently to ensure the pieces are coated evenly. Add the chopped lox and fold it in carefully.
6. Transfer to the baking dish: Spread the mixture evenly into your prepared dish, pressing it down lightly to compact it.
7. Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and the center is set.
8. Cool slightly: Allow the stuffing to cool for 5-10 minutes before serving—it’ll hold together better and be easier to slice.

Pro tip: If you notice the top browning too quickly, cover the dish loosely with foil for the final 10 minutes of baking.

Cooking Tips & Techniques

• Use Day-Old Bagels: Slightly stale bagels absorb the egg mixture better, resulting in a fluffier stuffing.
• Don’t Overmix: When tossing the bagels with the egg mixture, be gentle to keep their texture intact.
• Balance the Salt: Lox and capers are naturally salty, so taste before adding extra salt to the egg mixture.
• Customize the Herbs: If dill isn’t your favorite, try chives or parsley for a different flavor profile.
• Make It Ahead: Prep everything the night before and bake in the morning for stress-free brunch hosting.

Variations & Adaptations

• Vegetarian Version: Skip the lox and add roasted vegetables like diced bell peppers or mushrooms for a hearty twist.
• Gluten-Free Option: Use gluten-free bagels—most varieties work beautifully in this recipe.
• Seasonal Twist: Swap fresh dill with thyme or rosemary during cooler months for a cozy, wintery vibe.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a hint of heat.

My personal favorite? Adding a sprinkle of everything bagel seasoning on top before baking—it takes the flavor to another level!

Serving & Storage Suggestions

This stuffing is best served warm, straight from the oven. Pair it with a simple green salad or fruit platter for a balanced brunch spread. If you’re feeling extra indulgent, a mimosa or iced coffee compliments the flavors beautifully.

Got leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for about 1 minute. Freezing is also an option—wrap tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

While exact values vary depending on ingredient brands, here’s an estimate per serving (based on 8 servings):

• Calories: Approximately 280
• Protein: 12g
• Carbohydrates: 32g
• Fat: 11g

Thanks to the lox and eggs, this recipe is packed with protein and omega-3 fatty acids. The fresh dill adds a dose of antioxidants, while mascarpone provides a creamy touch without overwhelming the dish.

Conclusion

There’s something magical about combining the flavors of a classic bagel and lox platter into a warm, savory stuffing. Whether you’re hosting a brunch or just treating yourself, this dish is guaranteed to delight. It’s easy to make, endlessly adaptable, and filled with comforting flavors that everyone loves.

If you try this recipe, I’d love to hear about it! Let me know your favorite twists, and don’t forget to share your creation with friends and family. Happy brunching!

FAQs

Can I make this recipe ahead of time?

Absolutely! Prep the stuffing the night before, cover, and refrigerate. Bake it fresh in the morning for perfect results.

What’s the best type of bagel to use?

Everything bagels are ideal for extra flavor, but plain or onion bagels work well too.

Can I substitute mascarpone cheese?

Yes, cream cheese is a great alternative that yields similar creamy results.

What can I use instead of lox?

Cooked bacon, diced ham, or even roasted vegetables make great substitutes.

How do I prevent the stuffing from drying out?

Cover with foil if the top browns too quickly and don’t skimp on the egg and milk mixture to keep it moist.

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