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Easy Breakfast casserole with smoked salmon, eggs, and seasonings.
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5 from 2 votes

Smoked Salmon Breakfast - All Our Way

This breakfast casserole is a delicious mixture of smoke salmon, potatoes, eggs, cream and seasoned with fresh chives ,dill, shallots and a touch of Dijon mustard.
Prep Time15 minutes
Cook Time40 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 8 people
Calories: 597kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 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
  • Capers
  • Fresh dill sprigs

Instructions

  • 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.

Notes

  • **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. 

Nutrition

Calories: 597kcal | Carbohydrates: 30g | Protein: 21g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 277mg | Sodium: 989mg | Potassium: 713mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1515IU | Vitamin C: 8.4mg | Calcium: 110mg | Iron: 2.7mg