Smoked Salmon Breakfast Casserole Food

SMOKED SALMON BREAKFAST CASSEROLE

Steps:

• Pre-heat oven to 375F degrees.
• In a large bowl whisk the eggs, add in milk, 1/2 cup cheese, dijon mustard, cream cheese (of choice) and ground pepper. Whisk to combine. Set aside.
• In a separate bowl add in salmon, onion, capers (if using), kale and cherry tomatoes. Mix to combine. Set aside
• Place a layer of brioche bread on the bottom of the casserole. Make sure to cover the entire bottom of casserole with loose cubes of brioche but don't press it down.
• Pour half of the egg mixture on to the brioche.
• Add in all the salmon and veggies. Make sure to distribute evenly.
• Top with remaining egg mixture.
• Fishish with remaining shredded cheese.
• Bake for 40-45 minutes. Check the center to make sure it is cooked through. Cheese should be bubbly but egg cooked all the way.
• Garnish with fresh greens, chives or dill, fresh ground black pepper and serve.

SMOKED SALMON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside.
• Heat oil in a 10-inch oven-safe skillet over medium. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 minutes, stirring occasionally. Uncover, add leeks and shallot, and cook 5 minutes, stirring occasionally, until soft.
• Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Bake at 350°F for 25 minutes or until egg mixture is set. Garnish with dill.

SMOKED SALMON BREAKFAST CASSEROLE (STRATA)

Steps:

• Butter 13x9 baking dish.
• Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375.
• Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
• Pour batter over salmon mixture.
• Bake casserole until just set in center, about 30 minutes.
• Let cool 10 minutes before serving.

SMOKED SALMON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
• Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
• Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
• Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.

SALMON EGG BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Spray a pie pan with olive oil (or other flavor) cooking spray.
• Layer the slices of bread (overlap them so that they close up the middle).
• After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
• In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper.
• Sprinkle 1/4 cup of cheese over the bread.
• Pour the salmon mixture over the cheese.
• Top with the last 1/4 cup of cheese.
• Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
• Serve warm or at room temperature.

SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
• Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

ELEGANT SMOKED SALMON STRATA

Steps:

• In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses, onions and salmon. In another bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 30 minutes. Uncover; bake until a knife inserted in the center comes out clean, 25-30 minutes longer. Let stand for 10 minutes before serving. Serve with creme fraiche and chives.