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    You are in: Home / Recipes / Salmon Egg Breakfast Casserole Recipe
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    Salmon Egg Breakfast Casserole

    Average Rating:

    3 Total Reviews

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    • on May 14, 2008

      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.

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    • on April 17, 2006

      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.

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    • on January 07, 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!

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    Nutritional Facts for Salmon Egg Breakfast Casserole

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.3
    Calories from Fat 142
    Total Fat 15.7 g
    Saturated Fat 7.2 g
    Cholesterol 130.5 mg
    Sodium 893.4 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 1.5 g
    Sugars 2.5 g
    Protein 33.2 g

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