Bagels To-Go. Recipe

Name: Bagels To-Go.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red salmon filling:; 12 plane, stale mini bagels; 2 cups milk; 2 cups caned red salmon, drained; 1 medium white onion (fine diced); 2 hard-boiled eggs (fine diced); 3/4 cup prepared mayonnaise mixed with juice and zest of 1 large lemon and 2 teaspoons fresh dill (chopped); 1 cup shredded cheese (optional); Sausage and Sun-Dried Tomatoes filling:; 4 Bratwurst or Italian sausages, casings removed; 1 medium onion, chopped; 1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first); Coarse salt and freshly ground pepper; 1 large egg beaten; 1 cup shredded mozzarella cheese; 2 tablespoons freshly chopped parsley

Servings: persons

Red salmon filling:
12 plane, stale mini bagels
2 cups milk
2 cups caned red salmon, drained
1 medium white onion (fine diced)
2 hard-boiled eggs (fine diced)
3/4 cup prepared mayonnaise mixed with juice and zest of 1 large lemon and 2 teaspoons fresh dill (chopped)
1 cup shredded cheese (optional)
Sausage and Sun-Dried Tomatoes filling:
4 Bratwurst or Italian sausages, casings removed
1 medium onion, chopped
1/4 cup chopped sun-dried tomatoes (if very dry, soaked in hot water and drained first)
Coarse salt and freshly ground pepper
1 large egg beaten
1 cup shredded mozzarella cheese
2 tablespoons freshly chopped parsley

1
["In a large glass baking dish lay out the bagels in one layer.
2
Pour the milk over the bagels and soak them until puffed. Turn bagels a few times or press down.
3
Meanwhile make the filling.
4
In a mixing bowl steer eggs, onion, mayonnaise until well combined.", "To make the sausage filling:
5
In a large skillet over medium-high heat, cook sausage, stirring
6
occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes.", "Add onion; cook stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes and parsley. Transfer to a plate; let cool to room temperature.
7
Mix in the beaten egg to bind the filling.", "To assemble with red salmon filling: Preheat oven to 375 degrees F.
8
Cover a large baking sheet with parchment paper, spray with cooking spray, and lay out the bagels.
9
In the center mount 1 heaping tablespoon salmon mixture and sprinkle with cheese. If not using cheese, cover the filling with about 1 teaspoon mayonnaise or bread crumbs sauteed in butter.
10
Bake for about 10- 15 minutes or until golden brown.", "To assemble with Sausage filling:
11
In the center mount 1 heaping tablespoon Sausage mixture and sprinkle with cheese.
12
Bake for about 10- 15 minutes or until golden brown."]

952

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Red salmon filling:, 12 plane, stale mini bagels, 2 cups milk, 2 cups caned red salmon, drained, and more.

Yes, Bagels To-Go. falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bagels To-Go.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions