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Irresistible Bagel and Lox Stuffing Recipe Perfect for Brunch

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A warm, savory stuffing that combines the flavors of a classic bagel and lox platter, perfect for brunch gatherings or repurposing leftover bagels.

Ingredients

Scale
  • 4 large bagels (everything bagels work best, but plain or onion bagels are great too), cubed
  • 6 ounces smoked salmon (lox), chopped
  • 4 ounces mascarpone cheese, softened
  • 3 large eggs, room temperature
  • 1 cup milk (whole milk or half-and-half)
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh dill, chopped
  • 1 small red onion, finely diced
  • 2 tablespoons capers, drained (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with butter or cooking spray.
  2. Cube the bagels into bite-sized pieces (about 1-inch cubes) and place them in a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, milk, melted butter, salt, and pepper until smooth.
  4. Fold the mascarpone, chopped dill, diced red onion, and capers into the egg mixture. Stir until well combined.
  5. 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. Spread the mixture evenly into the prepared baking dish, pressing it down lightly to compact it.
  7. Bake for 30-35 minutes, or until the top is golden brown and the center is set.
  8. Allow the stuffing to cool for 5-10 minutes before serving.

Notes

[‘Use day-old bagels for better absorption of the egg mixture.’, ‘Cover the dish with foil if the top browns too quickly.’, ‘Customize the herbs or add everything bagel seasoning for extra flavor.’, ‘Prep the dish the night before and bake fresh in the morning for convenience.’]

Nutrition

Keywords: bagel stuffing, lox stuffing, brunch recipe, smoked salmon, mascarpone stuffing, holiday brunch, leftover bagels

Find it online: https://chrisfeasts.com/irresistible-bagel-and-lox-stuffing-recipe-perfect-for-brunch/