6 eggs
1 and ½ cans reduced sodium chicken broth
¼ cup thinly sliced green onion
2 cloves garlic, minced
2 TBSP snipped fresh dill weed, or 1 tsp. Dried
4 onion bagels, split, or 10 mini bagels
1 7 ½ oz can red salmon, drained, skin and bones removed, broken into chunks or use leftover cooked salmon.
4 oz Havarti or Monterey Jack cheese, shredded (1 cup)

Preheat oven to 350. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, dill weed, and salt and pepper to taste. Set aside. Cut the split bagels into two or three pieces.

In a greased 2 quart baking dish, place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Pour about ½ the egg mixture over. Arrange bagel top pieces on the stack cut side down. Pour the rest of the egg mixture over the tops.

Bake uncovered for 35 - 40 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.