Recipe: Bagel, Salmon and Broccoli Casserole

This rich breakfast casserole will tempt you to stay home for brunch

Credit: iStockphoto / sallyjshintaffer

This rich breakfast casserole will tempt you to stay home for brunch

An unexpected mingling of flavours and textures makes this offbeat breakfast casserole a win in our book

It’s great brunch dish for a crowd, and it reheats and freezes well. Break out your food processor!


  • 6 bagels, cut in bite-sized pieces
  • 2 cans (213 g each) salmon, drained and flaked
  • 4 cups (1 L) broccoli florets
  • 8 oz (250 g) chilled cheddar cheese
  • ¼ cup (60 ml) fresh dill
  • 1 medium onion, cut in chunks
  • 6 eggs (or 4 eggs plus 4 egg whites)
  • 1 cup (250 ml) cream cheese
  • 2 cups (500 ml) milk
  • salt and pepper to taste


  1. Spray a 3-quart (approx. 3 L) oblong or oval casserole with non-stick spray. Spread bagel pieces evenly in casserole and spread salmon over bagels.
  2. Rinse broccoli, leaving some water clinging to the florets. Microwave, covered, on high for 5 minutes. Cool slightly, then spoon over salmon layer.
  3. Grate cheese, using medium pressure. Sprinkle evenly over broccoli layer.
  4. Using a food processor with a steel blade, process dill and onion until fine. Add eggs and cream cheese; process until smooth – 25 to 30 seconds. Add milk, salt and pepper; process briefly to combine. Pour evenly over bagel mixture. Cover and refrigerate for at least 1 hour, up to 24 hours.
  5. Bake, uncovered, in a preheated 375 F (190 C) oven for 1 hour, or until puffed and golden. Remove from oven and let stand 10 minutes for easier cutting.

Serves 12.

Recipe and photo from The New Food Processor Bible. Published by Whitecap Books Ltd., ©2011. Reprinted with permission of the publisher.