High Protein Lemon Ricotta French Toast for Baby-Led Weaning

This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.

Two slices of lemon ricotta French toast are stacked on a plate, topped with a pat of butter and drizzled with syrup.

If you’ve up until now been of the mindset that French toast is a carb-heavy breakfast with no nutritional value, today I’m prepared to completely change your mind.

That’s because I’ve taken your classic French toast and turned it into a breakfast superstar that’s baby-led weaning approved. How, you ask? Well, let me tell you!

FRENCH TOAST MADE HEALTHY

Okay, first things first, let’s talk about bread. I’ve always and forever been the complete antithesis of gluten-free, I love my gluten! And I’m very fortunate that I have no issues processing it. That being said, I’m also a firm believer of everything in moderation, and I know that the path of consuming too many carbs is wayyy to easy to go down, so I try to be conscious of how much and what type I consume.

Yes, I meant to put that extra emphasis on what type. This is soooo important and all too often overlooked. There are a ton of nutritional benefits to consuming whole or multigrain breads (and carbs in general) as opposed to the white stuff. You can check out more on these benefits in this helpful article, but I let’s continue on with this Lemon Ricotta French Toast, because we don’t have all day!

An overhead shot of two pieces of lemon ricotta French toast on a plate with a lemon wedge, topped with a pat of butter and syrup, flanked by purple flowers.

In addition to using a thick multigrain bread for this recipe (and yes, I’m referring to the type you have to slice yourself so you can get those big ol’ slices), I also added some ricotta to the dipping batter to really up the protein content. We want our little ones to have full and healthy tummies as they start their day!

For some fun extra flavor, I added fresh lemon juice and zest.

Side note: Does anyone else’s child enjoy snacking on entire wedges of lemon? Or is it just mine?

A toddler snacking on a lemon wedge.

Whether your child would eat an entire lemon if you let them or not, I’m pretty sure they at least like the zingy flavor.

Let’s get to cooking!

GRIDDLE SKILLS

Once you have your bread sliced and batter ready, the cooking will be done in less than 10 minutes. That’s a breakfast win if you ask me!

Simply dip the bread in the batter and place it on a preheated griddle to cook away. Flip once and you’re done. Easy as that.

WHAT’S THE DEAL ON TOPPINGS?

Okay, this is where I feel I need to state the obvious: If you’re making this Lemon Ricotta French Toast for your little one, I DO NOT recommend drowning it in syrup. Now, I’m not one to tell you how you should parent or critique the food decisions you make, but my friends – that syrup is a messy, slippery slope. Once you start, you will not be able to go back.

If you are, however, making this French toast for yourself (or slightly older kids who may be able to at least slightly control their obsession) then go for it! I know, it is so good.

Another angle of two pieces of lemon ricotta French toast on a grey plate, topped with a pat of butter, with syrup and butter in the background.

That all being said, I also have some tasty alternatives that are both baby-led weaning and big kid-/adult-friendly:

No matter which way you serve this or who you serve it to, it’s bound to be a hit.

If you’re looking for more healthy breakfast recipes for the family, be sure to check out my post on Easy Breakfast Recipes That Are Baby-Led Weaning Approved and this tasty recipe for Toddler-Approved Peanut Butter Banana Breakfast Cookies!

Another overhead shot of lemon ricotta french toast on a grey plate, covered with butter and syrup, with a lemon wedge for garnish.

High-Protein Lemon Ricotta French Toast for Baby-Led Weaning
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly
acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.







Course: Breakfast
Keyword: baby-led weaning, breakfast, brunch, French toast, kid-friendly, lemon
Servings: 4 people
Calories: 433 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 eggs
  • 1/2 cup whole milk ricotta
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 loaf whole unsliced multi- or whole grain bread You'll want to get about 8 slices out of it.
  • 2 tablespoons butter
Instructions
  1. Place griddle or large pan on the stove and begin heating over medium heat.

  2. In a medium mixing bowl, whisk together the eggs, ricotta, vanilla, lemon juice and lemon zest to make the batter.

  3. Place butter on preheated skillet and let melt.

  4. Once butter is melted and evenly spread over your cooking vessel, begin dipping bread slices in the batter and placing on the skillet.

  5. Cook for a few minutes – or until the bottom of the bread becomes golden-brown and the egg is set – before flipping and cooking the other side.

  6. Serve immediately with your desired topping.

Recipe Notes

DISH DENSITY: Medium

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

A stack of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.
This post is sponsored by Sonoma Syrup Co. As always, I only promote brands and products that I’m actually in love with! Thank you for continuing to support the folks that make CaliGirl Cooking possible <3

Are you ready for an utterly delicious, flavor-packed breakfast that’s as easy as pie to whip up?? I hope so, because today I’m sharing a recipe for Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup and it is going to knock. your. socks. off.

I’m so thrilled to once again be partnering with my friends at Sonoma Syrup Co. to bring you some tasty recipes throughout the year. If you haven’t yet tried their syrups, extracts and sauces, it’s simply a must! Their products are made with all-natural ingredients and can be used in a multitude of ways. For example, I’ve used them in cocktails like this Chico Cocktail and this Spiked Lavender Lemonade, non-alcoholic beverages like this Pomegranate Soda Ice Cream Float and this Honey Citrus Detox Elixir, and let’s not forget all the baked goods. I’ve used them to make donuts, Bundt cakes, coffee cakes and more!

When they asked me to create another special treat just in time for Mother’s Day, I knew a recipe that would take brunch to the next level would be just the thing. I mean, isn’t Mother’s Day just one of those holidays where brunching is non-negotiable? I mean, I’ve only been at this mom thing for a couple of years, but it sounds pretty perfect to me.

Side view of a fluffy stack of Lemon Vanilla Buckwheat Pancakes topped with a chunky blackberry syrup.

So, what makes these pancakes so special?

Well, let me tell you.

First off, you know I’m the last one to foray into the gluten-free baking world, but when there’s a tasty alternative like buckwheat flour involved, you don’t even miss the other stuff! Add some protein-packed almond meal and these pancakes have just gone from simply gluten-free to straight up POWER pancakes.

But we’re not stopping there. That’s right, we’re also adding in my favorite Meyer Lemon Infused Simple Syrup, some lemon zest AND a healthy serving of Sonoma Syrup’s Vanilla Bean Extract Crush (which – in case you were wondering – is basically vanilla extract on steroids with real vanilla bean seeds mixed in).

Do you see what I’m getting at here? These pancakes are seriously next-level.

Shall we keep it going? Let’s talk about this Blackberry Syrup. Super simple, super tasty, and the perfect contrast to those lemony pancakes. There are only three ingredients – two of which you most likely already have in your pantry – and it’s basically a “set-it-and-forget-it” deal. I love the chunkiness of this fresh syrup – the macerated blackberries add a whole other dimension to an already tasty dish.

Overhead view of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.

I love how these pancakes taste full-bodied and earthy, yet they’re actually quite tender and refreshing with all of the lemony vibes. The Blackberry Syrup might as well be the cherry on top – the robust tartness is the perfect contrast – and you may just end up making a second batch to drizzle on top of a bowl of vanilla ice cream.

I’ll venture to guess that any mom would be more than happy to wake up to a big stack of Lemon Vanilla Buckwheat Pancakes drizzled with Blackberry Syrup on Mother’s Day. It’s the perfect way to say thanks for being the amazing woman she is. In fact, if anyone wants to drop a hint to my hubby, I’d be ever so grateful 😉

A stack of Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup with a big wedge cut out of them.

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

Course: Breakfast
Keyword: breakfast, brunch, gluten-free, lemon, Mother's Day, pancakes
Servings: 4 people
Calories: 260 kcal
Author: CaliGirl Cooking
Ingredients
For the pancakes:
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 cup milk of your choice
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract Crush
  • 2 teaspoons lemon zest
  • Butter for griddle
For the syrup:
  • 12 ounces fresh blackberries
  • 1/3 cup water
  • 2 teaspoons corn starch
  • 2 tablespoons maple syrup
Instructions
  1. In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt. 

  2. In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest. 

  3. Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!

  4. Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.

  5. In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve. 

To-Die-For Candied Bacon Deviled Eggs

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

If you’re a fan of deviled eggs, you better fasten your seatbelt, because the classic springtime brunch appetizer just got a whole lot better. Yep, I’ve gone ahead and taken deviled eggs and upped the ante by sprinkling on the most delicious candied bacon, giving them the perfect hint of sweet, spicy AND crunchy. Let’s be honest, bacon makes everything better!

Deviled eggs are one of those dishes that can be a bit intimidating to make, but really shouldn’t be. Once you get the technique down, you’ll most definitely want to be serving these for more than just your annual Easter brunch.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

So, how’s it done?

The first, and perhaps most intimidating, step is hard boiling your eggs. There are lots of different techniques out there, from using a steamer to breaking out the ever-so-popular Instant Pot, but I prefer to stick to the good old-fashioned way of boiling them in water.  It’s pretty darn foolproof and, after all, aren’t they called “hard-boiled eggs”? I’ve included my easy-peasy technique in the recipe directions below. You’ll never be intimidated to hard-boil eggs again!

While you’re waiting for your eggs to cool down (that ice water bath is so crucial for easy peeling), you can whip up the candied bacon, which couldn’t be easier. All it takes is two ingredients and another foolproof cooking method to take our favorite breakfast treat from standard fare to sweet-and-spicy candied treat. Even though you’ll only need three slices of the bacon for the eggs, in the recipe I’ve included amounts for a dozen slices (an entire standard pack of bacon) so you’ll have plenty to snack on on the side. You can thank me later!

Once the bacon is done and cooling, the next step is to make the filling. I’ve stuck to a VERY basic filling recipe (thanks, Mom!) but it’s for a reason, I promise. We want that sweet-and-spicy candied bacon to really shine through!

Now that the different components are all prepared, you’re ready to compose your deviled eggs. I prefer to use a piping bag for the filling, but you can also easily use a Ziploc with the tip cut off or even a spoon. There are no hard and fast rules about this.

Once you’re done with the filling, all that’s left to do is sprinkle on that oh-so-tasty candied bacon. See? I told you it was easy!

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Now what??

Well, I’m not going to sugar coat it (hehe, pun intended), but you’re probably not going to be able to wait until whatever function you’re bringing these to to give them a shot. So give them a taste (you might need to eat two so as not to give your taste test away with an odd number of eggs when you get to the function), and then artfully arrange them so it’s not obvious. These do keep for a while in the refrigerator, but I encourage consuming them within one to two days for that candied bacon to really pop. If you’re transporting them, be sure to keep them tightly packed in a single layer so they don’t roll around or flip over.

These Candied Bacon Deviled Eggs are the perfect appetizer for your next brunch or Easter get-together. | CaliGirlCooking.com

Well, what are you waiting for?? Hop to it and make some Candied Bacon Deviled Eggs ASAP!

To-Die-For Candied Bacon Deviled Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Deviled eggs get a tasty upgrade with the addition of sweet-and-spicy candied bacon. They’re the perfect appetizer to bring to Easter or your next potluck brunch and are sure to be a hit!

Course: Appetizer
Keyword: appetizer, bacon, brunch, Easter, eggs, hors d'oeuvres
Servings: 12 people
Calories: 138 kcal
Author: CaliGirl Cooking
Ingredients
  • 12 eggs
  • 12 slices bacon
  • 1/3 cup brown sugar
  • 1/2 teaspoon cayenne
  • 1 teaspoon white vinegar
  • 1/3 cup plus 1 tablespoon mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped chives, for garnish
Instructions
  1. Place eggs in a large saucepan and fill saucepan with water until it comes to about an inch over the eggs. Place on a burner over high heat and bring to a boil. Turn off the heat, cover saucepan and let sit for 10 minutes. Once the timer goes off, transfer the eggs to an ice bath until they are cool to the touch. 

  2. Place bacon on a baking rack over a sheet pan. In a small bowl, mix together the brown sugar and cayenne with a fork. Sprinkle half of the mixture over the bacon, reserving the rest for later. Place bacon in oven, then turn oven on to 400 degrees Fahrenheit. Set a timer for 12 minutes (the preheating time is considered part of the cooking time here.)

  3. After the 12 minutes is up, remove the bacon and, using tongs, flip it over. Sprinkle the reserved brown sugar-cayenne mixture over the second side and return to the oven for 8-10 minutes, or until the bacon looks done and fairly crisp. Remove and let cool on the rack, turning off the oven. 

  4. Peel your eggs and slice them in half vertically. Carefully scoop out the yolks and add them to a small mixing bowl. Next, add the vinegar, mayonnaise, relish, salt and pepper to the mixing bowl. Mash all of the ingredients together with a fork, until there are no large chunks remaining. 

  5. Using a piping bag, Ziploc or spoon, divide the filling evenly among the whites of the eggs. Finely chop up three slices of the candied bacon and sprinkle over the top of each egg. To finish, sprinkle on some chopped fresh chives. 

Healthy Carrot Cake Pancakes (Baby-Friendly!*)

With whole grains and naturally sweetened, these Healthy Carrot Cake Pancakes are the perfect make-ahead bite for you AND all the little ones in your life. Who doesn’t like carrot cake for breakfast?

These Healthy Carrot Cake Pancakes (with no added sugar) are the perfect recipe for baby-led weaning, but all babies will enjoy them!

*This post is the first in a series of recipes I’ll be doing that ascribe to the philosophy of baby-led weaning, which is the method we have chosen to introduce solids to our little one. We’ve already tested her on all the potential allergens included in the ingredients (eggs, wheat, etc.) and she shows no sensitivity. Please use your discretion to decide if these recipes will be right for your babe. Mother always knows best!

All right mamas, you’ve been waiting so patiently and it’s finally here: my first baby-friendly recipe post! If you’re following me on my @caligirlkids (formerly @caligirlmomma) account, then you’ll know that we’ve been doing baby-led weaning with our little one. If you’re not familiar with baby-led weaning, the basic gist of it is trading in purees, mashes – your typical baby food – for solids and whole foods, essentially whatever you’re eating. You’re meant to allow your kid to explore, feed themselves and have a sense of autonomy about what they do and do not eat, which will (hopefully) set them up to be a more adventurous eater in the future.

We started our little one on solids shortly before she turned 6 months old, and it has been so fun watching her explore, try new things, learn how to chew and swallow, etc. She’s eaten curry-roasted squash, salmon, omelets, so many things. In fact, we have yet to find something she absolutely refuses to eat.

In the few months we’ve been doing baby-led weaning, one of my favorite things to make Raia is some sort of baked good with a hidden veggie inside. She loves grabbing on to pancakes, muffins, etc. because they are fairly easy for her to grasp, and I love the fact that she is getting a serving of vegetables at the same time (and, let’s be honest, what kid doesn’t love carbs?)

You won't be able to keep little hands off of these baby-friendly Healthy Carrot Cake Pancakes!

The only thing I have NOT loved about the “hidden veggie” method is the fact that you usually have to roast or steam the vegetable before you blend up the batter and, quite honestly, I usually don’t have time for that! So when I had a bunch of leftover carrots sitting in the refrigerator, rather than turning on the oven or stove, I decided to grate them and then throw them into the batter.

Since babies are more sensitive to sodium than adults, I never add salt to Raia’s baked goods (or really anything I make her, for that matter.) Instead, I get creative with herbs and spices. For these Carrot Cake Pancakes, for example, I added the OG spices clove, nutmeg and cinnamon.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

I’m also really cognizant of how much sugar goes into everything I bake her. Banana and unsweetened applesauce are always great ways to add a touch of sweetness without too much added sugar, but in this particular case I opted to use some unsweetened apple butter we had sitting in the refrigerator. Finally, eggs and just a couple of tablespoons of flour (whole wheat, oat or almond would all work) bind everything together.

I love how every ingredient of these Healthy Carrot Cake Pancakes is just thrown into a blender and poured directly into the baking pan. Once baked, I often throw all of the goodies into the freezer and defrost as needed to cut down on food waste. It’s also great to have a stash of different things to choose from.

Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!

I’ve got a lot more baby-friendly recipes coming your way soon but, in the meantime, if you have any questions or special requests, shoot me an email or leave them in the comments below!

Healthy Carrot Cake Pancakes (Baby-Friendly!)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These healthy pancakes are every child's dream. They taste just like carrot cake but use only whole grains and have no added sugar - the perfect breakfast or snack for babies and adults alike!

Course: Breakfast
Keyword: baby-friendly, baby-led weaning, carrots, healthy, pancakes
Servings: 6 pancakes
Calories: 58 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup grated carrot
  • 2 eggs
  • 2 tablespoons flour (whole wheat, oat or almond)
  • 1 tablespoon unsweetened apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Unsalted butter for the pan
Instructions
  1. Combine all ingredients (except butter) in a blender and blend on high until everything is combined. 

  2. Melt a small pat of butter in a medium saucepan over medium heat. Once butter is melted and pan is hot, ladle in the batter to make silver dollar size pancakes.

  3. Cook pancakes over medium heat until edges begin to set, then flip and cook until batter is no longer runny. 

  4. If you are working in batches, add another pat of butter when you start a new round.

  5. Enjoy!

 

Indulgent Smoked Salmon and Bagel Breakfast Casserole

This incredibly Indulgent Smoked Salmon and Bagel Breakfast Casserole is going to become your new go-to weekend brunch recipe.

A hearty dish of Indulgent Smoked Salmon and Bagel Breakfast Casserole is delicious, easy to assemble and sure to feed a crowd at brunch!

That’s right, I’ve taken just about everything that goes into your favorite bagel breakfast – we’re talking cream cheese, chives, smoked salmon, the works – and turned it into a tasty casserole that will feed a crowd. I mean, what’s not to like about that?

To be honest, I’ve been wanting to make something along the lines of an Indulgent Smoked Salmon and Bagel Breakfast Casserole for a looooong time, but have been struggling to find just the right excuse to make it – or enough people to feed it to. So when my Santa Barbara Foodie Gals decided it was time for our first picnic of the warm weather season, and a brunch picnic at that, I knew it would be the perfect opportunity to test this recipe out on a critical yet incredibly appreciative crowd.

One little piece of this Indulgent Smoked Salmon and Bagel Breakfast Casserole is all you need at brunch to start your day off on the right foot!

We opted to hold our season opener of a picnic at the Santa Barbara Mission Rose Garden, which is probably one of the most beautiful open, public spaces you’ve ever seen. It’s our favorite spot for picnics, with a large, open grassy area framed by a lush rose garden and our own historic mission, which still functions as a church today. If you’re ever in the Santa Barbara area and looking for some scenic spots in addition to your eating and drinking, this Rose Garden (along with the Santa Barbara County Courthouse, home to the Sunken Gardens) are not to be missed.

We had quite the spread at our SB Foodie Gals get-together, and my Indulgent Smoked Salmon and Bagel Breakfast Casserole was a huge hit (although not the only star of the show as quiche, mimosas and donuts were also in attendance.) Needless to say, I got the approval on the recipe so I’m super excited to share it with you today!

There's quite a bit of deliciousness in a hearty slice of this Indulgent Smoked Salmon and Bagel Breakfast Casserole!

You know I’m the hugest fan of balanced living and whole foods eating whenever possible, so you should also know I’m not messing around when I call this dish indulgent. Gluten, dairy, cheese, CARBS – we’ve got it all in this bad boy, hence my emphasis on enjoying it only once in a while, in great company. It’s a dish that can serve a crowd, so it would be the perfect addition to an otherwise balanced brunch menu. In fact, a fresh fruit salad and crudité platter would be the perfect accompaniments!

I roughly based this Indulgent Smoked Salmon and Bagel Breakfast Casserole recipe on my savory bread puddings, however I increased the quantities of certain things to account for the crazy absorption rate of the bagels (and to make it a bit more egg-y and “breakfast-like.”)

When it comes to bagels, feel free to use whatever flavor you prefer to pair with your lox. I used a combo of onion and pretzel, but I also think everything bagels, rye, salt or even plain would be just fab here.

A boatload of bagels form the base of this tasty smoked salmon breakfast casserole, perfect to serve a crowd for brunch!

Also, I baked the casserole pretty much right after I assembled it, but I’m venturing to guess that prepping it a little bit in advance (maybe even the night before?) might be a VERY smart idea. After all, after everything is mixed together and loaded in the casserole dish, your Indulgent Smoked Salmon and Bagel Breakfast Casserole is pretty much “set it and forget it,” and who doesn’t want that when you’re trying to entertain a crowd?

This Indulgent Smoked Salmon and Bagel Breakfast Casserole is the perfect make-ahead dish to serve at your next brunch!

Indulgent Smoked Salmon and Bagel Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This make-ahead casserole is loaded with bagels, smoked salmon, cream cheese and all your other favorite bagel toppings, and is perfect to serve a crowd!

Course: Breakfast
Servings: 10 servings
Calories: 530 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter, melted
  • 9 bagels (your choice of flavor), cubed
  • 8 ounces cream cheese, cubed and softened to room temperature
  • 1 1/2 cups grated Parmesan cheese, plus 1 additional cup for topping
  • 12 eggs
  • 1 cup milk of your choice
  • 1/4 red onion, diced
  • 4 ounces smoked salmon, chopped
  • 1 tablespoon chopped fresh chives, plus 1 additional tablespoon for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Pour melted butter into a 15-quart baking dish and turn to coat dish. Set aside.

  2. In a large mixing bowl, combine all ingredients (except the 1 cup of Parmesan and 1 tablespoon of chives for topping.)

  3. Pour mixture into prepared casserole dish and sprinkle 1 cup grated Parmesan over top.

  4. Bake in 400 degree oven for 30-45 minutes, or until eggs are fairly set (they may continue to cook a bit after removing the casserole from the oven so don’t fret if they’re still a tiny bit runny.)

  5. Let cool slightly and sprinkle on additional tablespoon of chopped fresh chives before serving.