Bagel and Lox Breakfast Casserole

Instructions

1. Prepare the bagels
   Preheat oven to 350°F (175°C). Spread bagel cubes on a baking sheet and toast for 10 minutes until lightly golden. Remove from oven and let cool slightly. Grease a 9x13-inch baking dish.
2. Assemble the base layer
   Place half the toasted bagel cubes in the prepared baking dish. Distribute half of the cream cheese pieces, half of the smoked salmon, half of the red onion slices, and 1 tablespoon of capers evenly over the bagels.
3. Complete the layers
   Sprinkle half the dill and chives over the first layer. Add the remaining bagel cubes on top, followed by the remaining cream cheese, smoked salmon, red onion, and capers. Sprinkle with the remaining dill and chives.
4. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, half-and-half, salt, pepper, and lemon zest until well combined. Pour this mixture evenly over the bagel layers, ensuring all bread is moistened. Press down gently with a spatula to help absorption.
5. Refrigerate
   Cover the baking dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the egg mixture to fully soak into the bagels.
6. Bake the casserole
   Preheat oven to 350°F (175°C). Remove plastic wrap and cover the dish with aluminum foil. Bake for 35 minutes. Remove foil and continue baking for an additional 15 minutes, until the top is golden brown and the center is set.
7. Rest and serve
   Allow the casserole to rest for 10 minutes before serving. Garnish with additional fresh dill, chives, and a few capers. Serve warm, cut into squares.