Smoked Salmon Breakfast Casserole
"A deliciously rich breakfast casserole, sure to impress guests and family alike."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 cups French bread, cubed
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 4 cups new potatoes, 1/2-inch cubes
- 1⁄2 cup shallot, finely chopped
- 1⁄2 lb smoked salmon, flaked into bite-size pieces
- 4 large eggs
- 1 cup half-and-half
- 3 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 3 tablespoons chives, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
directions
- Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
- Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
- Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
- Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.
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Reviews
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This recipe is from epicurious.com
RECIPE SUBMITTED BY
My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food!
I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes.
So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!
