Smoked Salmon Breakfast Casserole

Egg casserole with potatoes and salmon on a white plate.

5 from 1 vote

Smoked Salmon Breakfast Casserole

This smoked salmon breakfast casserole with eggs and potatoes is worthy of a special occasion, like Christmas morning, but easy enough for any weekend brunch.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: Breakfast Casserole, Christmas Breakfast

Servings: Servings

Calories: 226kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
1 ½ pounds russet potatoes peeled & cut into ½-inch dice
¾ teaspoon kosher salt divided
½ teaspoon ground black pepper
¼ cup minced shallots
8 ounces smoked salmon roughly chopped
2 tablespoons chopped fresh dill divided
12 large eggs
1 cup + 2 tablespoons 2% (reduced-fat) milk

Instructions

Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.
Heat olive oil in a large skillet set over medium-low to medium heat. Add diced potatoes and stir until the potatoes are coated with the oil. Spread out so potatoes are in a single layer. Season with ½ teaspoons salt and pepper. Cover and cook until the potatoes are just tender, 10 to 12 minutes. Uncover, increase heat to medium-high and cook, stirring occasionally, until potatoes are tender and turning brown, 7 to 8 minutes. Add shallots and cook until shallots are tender, about 2 minutes.
Pour the potatoes into a large bowl and stir in chopped smoked salmon and 1 tablespoon fresh dill. Pour the mixture into the prepared baking dish and spread out evenly. (Can be made 1 day ahead. Cover and refrigerate. Take out of the refrigerator 30 minutes before adding the egg mixture and baking.)
In a large bowl, whisk together eggs, milk, and ¼ teaspoon salt. Pour the egg mixture over the salmon and potatoes. Sprinkle remaining dill over top. Bake until a knife inserted into the center comes out clean, 25 to 30 minutes. Let casserole stand for 5 minutes before serving.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition