SMOKED SALMON BREAKFAST CASSEROLE
Elevate your plate with this smoked salmon breakfast casserole layered over a bed of soft brioche, cheesy eggs and farm fresh toppings!
Provided by Silvia Ribas
Categories Breakfast
Number Of Ingredients 12
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
When you're looking for a breakfast that is both elegant and easy this holiday season, our crowd-pleasing casserole is just the ticket. This multilayered marvel is loaded with crispy potatoes, hot-smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess. Hot-smoked salmon, unlike cured, is fully cooked-look for it in the fish case or packaged in the meat aisle of your grocery store. Our recipe hits all the marks for a hearty one-dish meal, with 25% fewer calories, 7g less saturated fat, and over 600mg less sodium than traditional meat-and-cheese breakfast casseroles. Use a well-seasoned cast-iron skillet for best results.
Provided by Jamie Vespa, MS, RD
Time 45m
Yield Serves 6 (serving size: 1 1/2 cups)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Fat 15 g, Fiber 2 g, Protein 26 g, SaturatedFat 5 g, Sodium 592 mg, Sugar 5 g
BREAKFAST SMOKED SALMON PLATTER
Provided by Ina Garten
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Artfully arrange the smoked salmon slices along two sides of a square platter. Arrange the lemon slices down the middle of the platter between the salmon slices, and spread the red onion slices over the lemon slices.
- Scatter the capers over the top of the platter, and place a small bunch of dill under the lemon slices at the top. Sprinkle with the pepper.
SMOKED SALMON-POTATO BRUNCH BAKE
Steps:
- In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Nutrition Facts :
SMOKED SALMON BREAKFAST BAKE
Enjoy this cheesy brunch bake made using Original Bisquick® mix and layered with cheese and tomatoes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5h10m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Sprinkle 1 box potatoes in baking dish. Place half of the cream cheese cubes and the salmon pieces over potatoes. Sprinkle with dried onion. Top with remaining box of potatoes and cream cheese.
- In large bowl, beat Bisquick mix, pepper, milk and eggs with whisk or fork until blended. Pour over mixture in baking dish. Sprinkle with shredded cheese. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 375°F. Bake uncovered 32 to 38 minutes or until golden brown and knife inserted in center comes out clean. Sprinkle with green onions. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 1/2 g
SMOKED SALMON AND POTATO BREAKFAST CASSEROLE
Categories Fish Potato Breakfast Brunch Bake Sauté Christmas Casserole/Gratin Salmon Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
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.
SMOKED SALMON BREAKFAST CASSEROLE
Make and share this Smoked Salmon Breakfast Casserole recipe from Food.com.
Provided by Adopted Parisian
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.2, Fat 20.6, SaturatedFat 8.4, Cholesterol 177.4, Sodium 860.6, Carbohydrate 44.3, Fiber 3.6, Sugar 1.3, Protein 18.7
SMOKED SALMON BREAKFAST CASSEROLE (STRATA)
Make and share this Smoked Salmon Breakfast Casserole (Strata) recipe from Food.com.
Provided by CFRP3473
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
ELEGANT SMOKED SALMON STRATA
This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359 calories, Fat 21g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 845mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.
SMOKED SALMON WITH CAPERS BREAKFAST CASSEROLE RECIPE RECIPE - (4.6/5)
Provided by HotDishHomemaker
Number Of Ingredients 11
Steps:
- 1. Spray an 8 x 8 baking dish with non-stick cooking spray. 2. Evenly layer the Bagel Cubes in the bottom of the dish. 3. Sprinkle the Onions, Salmon, Tomatoes and finally the White Cheddar Cheese over the top of the Bagel Cubes. 4. In a medium size bowl whisk together the Eggs and Milk. Give your Pepper Mill a few turns over the mixture and whisk again. Set aside 5. Next scoop the Salmon flavored Cream Cheese into small dollops and put on top of the Cheese layer 6. Now pour the Egg mixture over the top of all, in the baking dish. Then sprinkle with the Fresh dill. 7. Cover the pan tightly with foil and refrigerate overnight. 8. In the morning, preheat your oven to 350 degrees. 9. Remove the Casserole from the refrigerator and let it sit on the counter for about 20 minutes prior to baking. 10. Place the foil covered baking dish in the oven and bake for 30 minutes. 11. Remove the foil and continue to bake for about 20-25 additional minutes. The Casserole will begin to puff up in the oven 12. All ovens cook differently so check for doneness. A knife inserted in the center should come out clean. 13. Remove the Casserole from the oven and immediately top with the Capers. Allow the Casserole to cool for about 5-10 minutes before serving. It will be piping hot! ~This is a great recipe for Breakfast or Brunch. Since you can prepare it the night before, and bake in the morning, it might be a nice dish to serve on mornings when you have guests. I served mine with a side of fresh Berries and Cream. We also served freshly brewed Coffee and Mimosas. It was a lovely Breakfast. Recipe by: Hot Dish Homemaker
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SMOKED SALMON BREAKFAST CASSEROLE RECIPE | LITTLE SPICE JAR
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5/5 (1)Category Breakfast & BrunchServings 8Total Time 1 hr 15 mins
- make the filling: Position a rack in the center of the oven and preheat the oven to 350ºF. Drizzle a little oil in a 10-inch oven-safe skillet over medium-high heat. Add the shallots and leeks and cook them for about 5 minutes or until they soften, make sure to season them with a little salt and pepper halfway through. Remove to a small plate. Add 1 tablespoon of oil and the sliced potatoes and let them cook for a total of 8 minutes, flipping and stirring them every now and then. No need to be exact here.
- make the egg mixture: While the potatoes are cooking, in a large bowl, whisk together the eggs, milk, ricotta, mustard, paprika, chives, and a big pinch of salt and pepper. When the potatoes are done, layer the leeks back on top of the potatoes and scatter the flaked salmon over the leeks. Pour the prepared egg mixture on top and sprinkle the crumbled goat cheese on top.
- bake it: Bake the casserole for 35-45 minutes or until the egg mixture sets completely. Let cool for several minutes so the casserole is easier to slice. Sprinkle with chopped dill and serve.
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