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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!
Prep Time15 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Casserole, Salmon
Servings: 8 servings
Author: Silvia Ribas

Ingredients

  • 8 whole cage-free eggs
  • 3/4 cup milk
  • 1 cup shredded mozzarella cheese, divided
  • 1/3 cup cream cheese (can use flavored like salmon or chives)
  • 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 (optional)
  • 1 cup fresh kale, chopped small
  • 1/2 cup cherry tomatoes, diced
  • 1/2 loaf brioche bread, cubed

Instructions

  • 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.