Bagels & Lox Breakfast Strata

Cook Time 1 hour
Total Time 1 hour
Author Cathy Trochelman



  • 4 egg bagels
  • butter
  • 10 eggs
  • 1 1/2 c. milk
  • 1 c. sour cream
  • salt and pepper to taste
  • 1 8 oz. brick cream cheese
  • 1 8 oz. package lox
  • 2 Tbsp. capers

Caper-Dill Hollandaise Sauce

  • 1 c. butter
  • 6 beaten egg yolks
  • 2 Tbsp. water
  • 2 Tbsp. lemon juice
  • Dash Salt
  • Dash pepper
  • 1/2 tsp. dried dill
  • 1 1/2 Tbsp. capers



  1. Slice and butter bagels. Arrange in a single layer in a 9x13 inch baking pan. (Cut bagels as needed to fit.)
  2. Whisk eggs, milk, sour cream, salt and pepper in a bowl until blended. Pour egg mixture over bagels.
  3. Top with cream cheese (cut in 1-inch pieces) and lox (pieces will naturally break apart as you remove it from the packaging. Tear or cut additionally as desired.)
  4. Sprinkle capers evenly over the top.
  5. Chill, covered, for 8-10 hours.
  6. Bake at 325 degrees for 50-60 minutes or until puffy.
  7. (Recipe adapted from An Occasion To Gather)


  1. Cut butter into thirds and bring it to room temperature.
  2. In a small saucepan, combine egg yolks, water, lemon juice, salt and pepper. Add a piece of the butter. Cook over medium-high heat, stirring rapidly with a whisk, until butter melts and sauce begins to thicken.
  3. Add the remaining butter, one piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens. Remove from heat.
  4. Stir in dried dill and capers. *If sauce is too thick or curdles, immediately whisk in 1-2 Tbsp. hot water.
  5. Spoon desired amount over strata.
  6. (Recipe adapted from Better Homes & Gardens New Cook Book)