Smoked Salmon And Potato Breakfast Casserole Recipes

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.

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.