This Smoked Salmon Casserole is loaded with smoked salmon, eggs, fresh veggies, and cheese all layered on a bed of sweet brioche bread. Pure heaven on a plate!
Mention smoked salmon and it usually conjures up thoughts of an elegant meal, don’t you think? Well, I am happy to tell you that this smoked salmon casserole definitely delivers elegance yet is simple to prepare. Perfect for a weekend brunch, weekday lunch, or even a light dinner, this casserole is sure to taste great any time you eat it.
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One of the best things about this casserole is that you can modify it to your liking. Casseroles are fairly forgiving so feel free to switch things up if you prefer. Not a fan of smoked salmon, try sausage. No kale in the fridge? Use spinach. Only have cheddar cheese on hand? Use it instead of the mozzarella.
Making this salmon egg bake is really easy. Some of the ingredients can be replaced for others of your choice. Read through for ideas and suggestions.
- Eggs – Protein-packed eggs help bake this dish into a hearty casserole. I like to use cage-free eggs.
- Milk – Any kind of milk will work in this casserole. The higher the fat content, the richer the casserole will be. You can also substitute plant-based milk.
- Mozzarella cheese – What would a casserole be without cheese? I used mozzarella but any kind of cheese is good. Try cheddar, Swiss, gouda, or smoked cheese for a different flavor. If you decide to swap the smoked salmon for something else consider using smoked cheese.
- Cream cheese – Full-fat cream cheese will make this casserole nice and rich but low fat will also work. You can also use flavored cream cheese like chives or salmon.
- Dijon – Just a touch of Dijon helps to balance out the flavors of this casserole.
- Black pepper- Freshly ground black pepper enhances this casserole’s flavors.
- Smoked salmon – Smoked salmon makes this casserole taste nice and decadent but you can use leftover baked or broiled salmon, canned salmon, or switch it up and use ham or sausage instead. Or leave out the fish and meat altogether for a vegetarian casserole.
- Fresh vegetables – I used a red onion, kale, and cherry tomatoes. You can easily use a white onion, spinach, and a diced Roma tomato or whatever else you have on hand.
- Capers – Capers are optional but theyadd a nice salty flavor to the casserole so do go ahead and use them even if you aren’t quite sure. Trust me on this one!
- Brioche bread – This soft and slightly sweet bread is great for casseroles but you can substitute an egg bread or any other kind of bread you happen to have on hand. Brioche bread does have a unique flavor that you won’t get by using other types of bread.
How To Make This Smoked Salmon Casserole
- Start by whisking the eggs in a large bowl. Add in the milk, shredded cheese, cream cheese, and Dijon mustard, and season with fresh ground black pepper.
- In a separate bowl combine the salmon and the veggies.
- Cube the brioche bread and place it on the bottom of a greased casserole dish.
- Start to layer the casserole by pouring half of the egg and cheese mixture over the bread.
- Evenly distribute the salmon and the veggies over the egg and cheese mixture.
- Top with the remaining egg mixture and the extra shredded cheese.
- Bake for 40-45 minutes or until the egg is cooked through.
Tips and Tricks
- Coat the casserole dish well – Spray the casserole dish with cooking spray or olive oil spray as bread and eggs tend to stick.
- Change up the veggies – Try diced zucchini, red bell peppers, and spinach or even broccoli, Swiss chard, and mushrooms. Any combination works.
- Cut the vegetables small – Make sure the veggies are bite-sized so they soften while the casserole bakes.
- To lighten things – For a slightly lighter casserole use ricotta cheese instead of cream cheese. Or you can also use goat or feta cheese or a combination of these.
- Add some herbs – Sprinkle the casserole with chopped chives or fresh dill, both of these go well with smoked salmon.
- For a heartier casserole – For an even heartier casserole you can add a layer of thinly sliced potatoes or substitute the potatoes for the brioche bread.
Yes, you can cook smoked salmon that’s already been cooked.
I suggest baking this casserole in the oven so it cooks evenly and thoroughly.
Make ahead and storage
Make ahead: If you are expecting a big crowd and want to get this casserole off your to-do list you can make it the day before and reheat it before serving. However, I find the casserole tastes best if prepared just before you want to serve it.
Storage: Leftover smoked salmon casserole will keep well in the fridge in an airtight container for up to 3-4 days. You can also freeze leftovers for up to 3 months.
Looking for more breakfast casserole options? Try one of these:
Smoked Salmon Breakfast Casserole
- 8 whole cage-free eggs
- 3/4 cup milk
- 1 cup shredded mozzarella cheese divided
- 1/3 cup cream cheese
- 1 tsp dijon mustard
- 1 pinch ground black pepper
- 6 oz smoked salmon (can sub for roasted salmon) flaked
- 1/2 whole red onion diced
- 2 tbsp capers
- 1 cup fresh kale chopped small
- 1/2 cup cherry tomatoes diced
- 1/2 loaf brioche bread cubed
- Pre-heat oven to 375F degrees.
- In a large bowl whisk the eggs, add in milk, 1/2 cup cheese, dijon mustard, cream cheese 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 a 11×8 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.
Nutrition information is automatically calculated, so should only be used as an approximation.