This smoked salmon breakfast casserole is an elegant yet easy-to-make dish perfect for brunch or a special weekend breakfast. Packed with flaky smoked salmon, eggs, fresh veggies, and cheese, it combines savory flavors with satisfying textures.
Ingredients
- 1 small shallot, minced
- 1 leek, cleaned and thinly sliced
- 1 pound potatoes, peeled and thinly sliced
- 1 tablespoon oil, plus more for cooking
- 8 large eggs
- 2/3 cup milk or half and half
- 1/2 cup whole milk ricotta cheese
- 2 teaspoons Dijon mustard
- 1 pinch smoked paprika
- 1 tablespoon dried chives
- 4-8 ounces smoked salmon, flaked
- 2 ounces goat cheese, crumbled
- Fresh dill, for topping
Instructions
- Prepare the Filling:
Preheat your oven to 350ºF (175ºC). Heat oil in a 10-inch oven-safe skillet over medium-high heat. Add shallots and leeks, cooking 5 minutes until softened, seasoning with salt and pepper. Remove and set aside. - Cook the Potatoes:
Add more oil if needed, then cook the sliced potatoes for about 8 minutes, flipping occasionally until tender but not fully cooked. - Mix the Egg Base:
Whisk together eggs, milk, ricotta, Dijon mustard, smoked paprika, chives, salt, and pepper in a large bowl. - Assemble the Casserole:
Layer potatoes in the skillet, return leeks on top, then scatter flaked smoked salmon. Pour the egg mixture over everything, and sprinkle crumbled goat cheese on top. - Bake:
Bake for 35-45 minutes until the egg mixture is set and the top is lightly golden. Remove from oven and let cool for a few minutes. - Serve:
Sprinkle chopped fresh dill on top before serving.
FAQ: Smoked Salmon Breakfast Casserole
Q: Can I prepare this casserole ahead of time?
A: Yes, assemble and refrigerate it overnight, then bake in the morning.
Q: What can I substitute for goat cheese?
A: Cream cheese, feta, or ricotta are good alternatives.
Q: Can I add other vegetables?
A: Yes, spinach, tomatoes, or asparagus work well.
Q: Is this recipe gluten-free?
A: Yes, if you avoid bread or use gluten-free alternatives.
