Smoked Salmon Breakfast Casserole
A hearty and filling smoked salmon breakfast casserole. I loaded mine up with sliced potatoes, smoked salmon and speckled it with goat cheese and herbs. Perfect to serve all your weekend brunch guests or to meal prep for the week!
Servings: 8 servings
Ingredients
- 1 small shallot minced
- 1 leek cleaned and thinly sliced
- 1 pound potatoes peeled and thinly sliced (see notes)
- 1 tablespoon oil plus more
- 8 large eggs
- 2/3 cup milk or half and half
- 1/2 cup whole milk ricotta cheese
- 2 teaspoons Dijon mustard
- pinch of smoked paprika
- 1 tablespoon dried chives
- 4-8 ounces smoked salmon flaked
- 2- ounces goat cheese crumbled
- fresh dill for topping
Instructions
- make the filling: Position a rack in the center of the oven and preheat the oven to 350ºF. Drizzle a little oil in a 10-inch oven-safe skillet over medium-high heat. Add the shallots and leeks and cook them for about 5 minutes or until they soften, make sure to season them with a little salt and pepper halfway through. Remove to a small plate. Add 1 tablespoon of oil and the sliced potatoes and let them cook for a total of 8 minutes, flipping and stirring them every now and then. No need to be exact here.
- make the egg mixture: While the potatoes are cooking, in a large bowl, whisk together the eggs, milk, ricotta, mustard, paprika, chives, and a big pinch of salt and pepper. When the potatoes are done, layer the leeks back on top of the potatoes and scatter the flaked salmon over the leeks. Pour the prepared egg mixture on top and sprinkle the crumbled goat cheese on top.
- bake it: Bake the casserole for 35-45 minutes or until the egg mixture sets completely. Let cool for several minutes so the casserole is easier to slice. Sprinkle with chopped dill and serve.
Notes
- I suggest slicing the potatoes into 1/4 inch thick rounds on a mandoline slicer
