Best Smoked Salmon And Potato Breakfast Casserole Recipes

Smoked Salmon and Potato Breakfast Casserole image

Yield Makes 6 servings

Number Of Ingredients 17

2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
3 tablespoons minced fresh chives
2 teaspoons minced fresh dill
4 large eggs
1 cup half and half
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Capers
Fresh dill sprigs

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 image

Provided by Adopted Parisian

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups French bread, cubed
2 tablespoons butter
2 tablespoons vegetable oil
4 cups new potatoes, 1/2-inch cubes
1/2 cup shallot, finely chopped
1/2 lb smoked salmon, flaked into bite-size pieces
4 large eggs
1 cup half-and-half
3 tablespoons sour cream
1 teaspoon Dijon mustard
3 tablespoons chives, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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-Potato Brunch Bake image

Provided by Taste of Home

Time 1h35m

Yield 9 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 large eggs
1-1/2 cups half-and-half cream
1 green onion, finely chopped
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
2 teaspoons Dijon mustard
1/2 teaspoon lemon-herb seasoning
1/4 teaspoon coarsely ground pepper
2 cups day-old cubed bread
8 ounces smoked salmon fillets, cut into 1-inch pieces
4 ounces cream cheese, cut into 1/2-inch cubes
Minced fresh chives and dill

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 :