Bagels To-Go.

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. Pour the milk over the bagels and soak them until puffed. Turn bagels a few times or press down. Meanwhile make the filling. In a mixing bowl steer eggs, onion, mayonnaise until well combined.
2. To make the sausage filling: In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes.
3. 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. Mix in the beaten egg to bind the filling.
4. To assemble with red salmon filling: Preheat oven to 375 degrees F. Cover a large baking sheet with parchment paper, spray with cooking spray, and lay out the bagels. 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 sautéed in butter. Bake for about 10- 15 minutes or until golden brown.
5. To assemble with Sausage filling: In the center mount 1 heaping tablespoon Sausage mixture and sprinkle with cheese. Bake for about 10- 15 minutes or until golden brown.