This Smoked Salmon Breakfast Casserole recipe is both easy and elegant. This family pleasing dish is loaded with hot smoked salmon, crispy potatoes, creamy eggs, fresh dill and chives. A hearty and satisfying egg bake that is ideal for family and guests.
Next time try make ahead Breakfast Baked Oatmeal.
❤️ Why you’ll love the recipe
- crowd-pleasing breakfast casserole.
- easy to make ahead.
- elegant yet simple.
- versatile and easy to customize.
This egg casserole is a recipe that I saw in a magazine so many years ago. I don’t even remember what magazine it was from.
What I do remember is that I immediately doubled the recipe so there would be enough for the entire family. I knew they were going to go crazy over it.
It was such a hit that it’s now a tradition. But there’s no reason why we you can’t make it throughout the year for a special breakfast or brunch.
Note: The full list of the breakfast casserole ingredients with their amounts and options are listed in the recipe card below.
- Smoked salmon — may use lox instead.
- Unsalted butter — may use salted butter, but lower the amount in the recipe.
- Olive oil — for cooking the potatoes.
- Russet potatoes — Yukon gold can also be used.
- French baguette — a hearty artisan bread is also good.
- Eggs — rich and creamy.
- Cream — can use half and half.
- Dijon mustard — acts as an emulsifier as well as adding a bold complex flavor.
- Sour cream — ups the richness of the dish.
- Shallots — a mild onion taste.
- Fresh Chives — adds an additional mild onion flavor.
- Fresh dill — brings a fresh lemony taste.
- Kosher salt and black pepper — enhances the flavor.
- Capers (optional)– gives a salty briny taste.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Melt butter and olive oil in heavy large skillet over medium heat. Add potatoes and stir to coat and arrange in single layer.
- Add shallot and sauté until soft. Mix in bread, smoked salmon, chives, minced fresh dill. Transfer to buttered baking dish.
- In a large glass bowl whisk eggs, cream, sour cream, dijon mustard, salt and pepper. Mix well.
- Pour custard over potato mixture in dish. Let the breakfast casserole stand for 15 minutes, occasionally pressing the bread into the egg mixture.
- Casserole bakes uncovered in a preheated 350℉ until the custard sets, about 30-45 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs.
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You will need the following items to make this recipe successfully.
- Sharp knife — for cutting potatoes, bread, and chopping herbs.
- Cutting board — we like non-skid for the sturdiness of it.
- Medium-size glass bowl — these three nesting bowls are handy dandy for everything.
- Liquid measuring cup
- Measuring spoons
- Rimmed baking sheet — for toasting bread cubes.
- Large glass baking dish (I used a 4 quart 15 x 10-inch).
- Large heavy skillet (I used our 12-inch cast iron).
Here are the questions I am most frequently asked about Smoked Salmon Breakfast Casserole.
Smoked salmon is cured or brined, then smoked. Lox is cured, but not smoked.
Yes. You can add cooked sausage or bacon instead. Instead of the dill add fresh basil and Italian parsley. Top with a bit of green onions.
Yes you can. Along with halving the ingredients be sure Jut be to use a smaller baking dish.
We started making this breakfast egg casserole when our children were very young. As the years passed, our children had children of their own. And naturally, each family wanted to be home Christmas morning so that their children could open the gifts waiting for them under the Christmas tree. So, we had our family Christmas on Christmas eve, there wasn’t any need to make the smoked salmon dish anymore.
But. . . I was wrong!
The family decided to add on to their tradition. Nonna and papa, that’s us, would go to where our children lived, celebrate Christmas Eve there as an entire family and Christmas morning we’d have brunch together.
The Smoked Salmon Breakfast recipe was revived.
We weren’t sure how the grandsons would take to smoked salmon. To say they liked it would be an understatement. The dish was wiped clean. It’s such an amazing brunch dish . It’s excellent any time of year.
I don’t believe where the time has gone. Days just fly by don’t they?
There is a saying in Italian: Non ci ricordiamo dei giorni, ci ricordiamo dei momenti — We do not remember days, we remember moments. That is so true when is comes to special moments with friends and family.
Enjoy and savor each moment.
Are you anticipating overnight guests any time soon? Or perhaps you’re hosting a brunch? This is something you can make the day before. The next morning let it sit at room temperature for 30 minutes, then just pop it in the oven and bake it until it’s done. Another delicious holiday casserole you can make ahead is Twice Baked Savory Sweet Potato Casserole with Bacon.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Smoked Salmon Breakfast – All Our Way
- 4 cups lightly packed ½-inch cubes French baguette with crust or a hearty Artisan bread
- 4 tablespoons ½ stick butter
- 4 tablespoons olive oil
- 2 pounds russet potatoes peeled, cut into ½-inch cubes
- 1 cup finely chopped shallots
- 1 pound smoked salmon fillets skinned, flaked into bite-sized pieces ( my salmon was already skinned)
- 6 tablespoons minced fresh chives
- 6 tablespoons minced fresh dill
- 8 large eggs
- 2 cups cream can use half and half
- 6 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Additional sour cream
- Fresh dill sprigs
- Preheat oven to 400 F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5- 8 minutes, then cool.
- Butter a large glass baking dish (4 quart 15 x 10-inch).
- Melt 4 tablespoons butter with the olive oil in a 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 8 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, minced dill. Transfer mixture to prepare dish.
- Whisk eggs, cream, sour cream,Dijon mustard, salt and pepper in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard.**
- Preheat oven to 350 F. Bake casserole, uncovered, until custard is set, about 30 – 45 minutes. Cut into squared and top with additional sour cream, capers, and dill sprigs; serve hot.
- **Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.
- This recipe can also be halved. Be sure to use a smaller baking dish for the breakfast casserole.
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First published January 26, 2015. Last updated October 7, 2021. Updated the post to include more instructions and to improve reader experience.