Slow-Cooker Breakfast Casserole

Directions

1. Line a 6-quart slow cooker with parchment paper.
2. Combine the cut bagels, lentils, salmon, onions, and dill in the slow cooker.
3. In a separate bowl, whisk cream cheese with milk, egg, and mustard. Season with salt and pepper.
4. Stir the milk mixture into the slow cooker with the bagel and lentil mixture. Allow to sit for 10 minutes and stir once again.
5. Secure the lid and cook for 4 hours on low setting or until the middle of the casserole is set.
6. Remove the insert from the slow cooker and allow to sit with the lid off for 10 minutes. Garnish with fresh chopped dill and serve.