Ingredients:

5 regular size everything bagels, cut in half horizontally then cut into about 1/2-inch cubes
12 ounces cream cheese, cut into about 1/2-inch cubes
6 ounces smoked salmon, cut into small bite size pieces
9 small fully cooked strips of bacon, cut into small bite size pieces
2 tablespoons fresh or dried dill weed
1 tablespoon fresh or dried chives
2 cups Pico de Gallo, drained
10 large eggs
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1/2 cup shredded Parmesan cheese

Toppings for serving:

Sour cream
Green onion
Hot sauce
Red pepper flakes

Directions:

1. Grease a 9-inch x 13-inch casserole ovenproof pan with butter.

2. Add half of the cut-up bagels to the prepared pan. Add half of the cream cheese, half of the bacon and half of the smoked salmon, making sure to get in between the bagel pieces and also to the sides of the pan. Sprinkle 1 tablespoon dill (set aside 1 tablespoon dill for later) and all the chives over the top. Evenly add 1 1/2 cups Pico de Gallo to the top, setting aside the other 1/2 cup for later.

3. Add the rest of the bagel, cream cheese, bacon and smoked salmon, again getting in between the bagel pieces and also to the sides of the pan. Sprinkle the last 1 tablespoon of dill over the top.

4. In a large bowl, whisk eggs until beaten. Add milk, salt and black pepper. Whisk until combined. Pour evenly over the ingredients in the casserole pan. Top evenly with the Cheddar cheese and then the Parmesan cheese. Top evenly with the 1/2 cup of Pico de Gallo. Cover casserole pan with aluminum foil and refrigerate for at least 4 hours or overnight.

5. Remove casserole pan from the refrigerator to a wire rack on the counter and let sit for 15 minutes at room temperature. Preheat oven to 350 degrees F. Bake covered with aluminum foil for 60 minutes. Uncover and bake for an additional 10-15 minutes. Serve with toppings of your choice.