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5.0 from 3 votes

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 Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 Servings
Calories: 226 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Butter a 13- by 9-inch glass baking dish.
  2. 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.
  3. 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.)
  4. 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 Information

Serving 1portion (⅛ of recipe) Calories 226kcal (11%) Carbohydrates 19g (6%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 255mg (85%) Sodium 555mg (23%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 226

% Daily Value*

Serving 1portion (⅛ of recipe)
Calories 226kcal 11%
Carbohydrates 19g 6%
Protein 17g 34%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 255mg 85%
Sodium 555mg 23%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.