Salmon Egg Breakfast Casserole

Total Time
50mins
Prep 15 mins
Cook 35 mins

This is my version of a recipe that was sent to me over the Internet. We like to have it for special breakfasts, or even for a Saturday evening meal in the summer. The original recipe called for white bread, but I like this with a good multi-grain whole wheat.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees F.
  2. Spray a pie pan with olive oil (or other flavor) cooking spray.
  3. Layer the slices of bread (overlap them so that they close up the middle).
  4. After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
  5. In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper.
  6. Sprinkle 1/4 cup of cheese over the bread.
  7. Pour the salmon mixture over the cheese.
  8. Top with the last 1/4 cup of cheese.
  9. Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
  10. Serve warm or at room temperature.
Most Helpful

I actually had a hard time putting this together- maybe it was that I am not used to working with canned salmon, but the odors were almost making me gag, so I was anxious about how it would turn out. It was actually wonderful. I added a few extra spices, and my husband and I both ate more than our fair share of it.

corinnej May 14, 2008

I followed the directions explicitly and the casserole tasted fine, but it did not look very appealing. Maybe, I should have beaten the egg whites separately before adding them to the rest of the ingredients in Step 5.

Marsha Mazz April 17, 2006

Very delicious, homey and comforting! it's sort of like a strata that doesn't need advance preparation. I really didn't know what to expect from this recipe, and was pleasantly surprised at how nice it turned out. I also used whole wheat bread, and assumed that the can of salmon was the 16 oz size, not the smaller, tuna sized can. Since I don't have any cooking spray I simply brushed the olive oil on the bread and the pan, which worked perfectly. Other wise I followed the directions that resulted in a perfectly puffy and scrumptious dinner. I think I'll be using this recipe as a jumping off place to get creative with other fillings and am toying with the idea of a vegetarian version. Mirj this is another good one!

Geema January 07, 2006