Smoked Salmon Breakfast Casserole

If you love Smoked Salmon, you are going to love this Breakfast Casserole!

This is a great recipe for Breakfast or Brunch. Since you can prepare it the night before, and bake in the morning, it is a nice dish to serve on mornings when you have guests.

The Capers are essential. They really blend well with the Salmon and Eggs. The slightly salty and vinegar taste of the Capers bring out the essence of the dish.

I try to get Wild Caught Smoked Salmon from the market verses farm raised. My husband has gone on fishing excursions and has come back with some lovely fresh Salmon. So if you can get fresh right out of the water and smoke it…that is top notch, otherwise, get the Wild Caught Smoked Salmon at your local fish market for best flavor.

SMOKED SALMON  BREAKFAST CASSEROLE

Ingredients:

• 2 Cups plain Bagels, cut into small cubes
• 4 Eggs
• 2/3 Cup Diced Red Onion
• 2 Cups Milk
• 5 Ounces Smoked Salmon, flaked
• 4 Ounces Salmon Flavored Cream Cheese
• 1 Cup Shredded White Cheddar Cheese
• 3/4 Cup Diced Tomato
• 1 Tablespoon Fresh Dill
• 2-3 Tablespoons Capers
• Freshly Ground Black Pepper

Directions:

1. Spray an 8 x 8 baking dish with non-stick cooking spray.

2. Evenly layer the Bagel Cubes in the bottom of the dish.

3. Sprinkle the Onions, Salmon, Tomatoes and finally the White Cheddar Cheese over the top of the Bagel Cubes.

4. In a medium size bowl whisk together the Eggs and Milk. Give your Pepper Mill a few turns over the mixture and whisk again. Set aside.

5.  Next scoop the Salmon flavored Cream Cheese into small dollops and put on top of the Cheese layer as you see here.

6. Now pour the Egg mixture over the top of all, in the baking dish. Then sprinkle with the Fresh dill.

7. Cover the pan tightly with foil and refrigerate overnight.

8. In the morning, preheat your oven to 350 degrees.

9. Remove the Casserole from the refrigerator and let it sit on the counter for about 20 minutes prior to baking.

10. Place the foil covered baking dish in the oven and bake for 30 minutes.

11. Remove the foil and continue to bake for about 20-25 additional minutes. The Casserole will begin to puff up in the oven as you see here.

12. All ovens cook differently so check for doneness. A knife inserted in the center should come out clean.

13. Remove the Casserole from the oven and immediately top with the Capers. Allow the Casserole to cool for about 5 minutes before serving. It will be piping hot!

Recipe by: Hot Dish Homemaker