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Loaded Bagel & Lox Strata Recipe

5 stars - based on 1 reviews
| 1 Review

This loaded bagel & lox strata recipe is the People's Choice Grand Prize winner in our Eggs for Everyone recipe contest.

Servings: 8

Active time: 25 minutes

Total time:


  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 c 2% milk
  • 3 everything bagels
  • 1 4 ounce package lox or smoked salmon, cut into bite-size pieces
  • 1 1/3 c shredded white sharp cheddar cheese
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp snipped chives
  • 1/2 c reduced fat cream cheese with chives and onion


  1. Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray.
  2. In large bowl, whisk together eggs and milk; set aside.
  3. Cut bagels into 1/2- to 1-inch pieces; measure out 3 cups. Arrange in single layer in baking dish. Place half of lox pieces over bagels. Sprinkle evenly with cheese, onion, and chives. Top with remaining lox and pour egg mixture over top.
  4. With melon baller or small cookie scoop, make 10 scoops of cream cheese and place over top of strata.
  5. Cover with aluminum foil that has been sprayed with nonstick cooking spray. Refrigerate at least 4 hours, or as long as overnight.
  6. Bake 30 minutes; remove foil and continue baking 10 to 15 minutes or until top is golden and strata is cooked through. Let stand 5 to 10 minutes before serving.

by Donna McSoley on 09/28/15
Delicious! All the flavors of a Jewish delicatessen into one dish! LOVE!

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 330
Calories from Fat 150
Total Fat 16g (25% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 220mg (73% DV)
Sodium 430mg (18% DV)
23g (8% DV)
Dietary Fiber 1g (4% DV)
Sugars 6g
Protein 21g
Vitamin A 15%
Vitamin C 2%
Calcium 35%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.