It is spring and that means Easter and Mother’s Day are right around the corner and that means brunch! I love brunch at my house. Its a bit more relaxed than dinner and the menu can be a bit more forgiving-you can just throw what sounds good onto the table and no one questions it and most things can be made ahead of time. One of those make ahead dishes is the breakfast casserole and at most brunches there is always a breakfast casserole, but I am so, so sick of the sausage and cheese breakfast casserole. Don’t get me wrong I love sausage and cheese especially with green chilis, but I wanted something else so I came up with this recipe. My family LOVES salmon and it is such a typical brunch dish. Salmon with cream cheese, green onions and bagels are so good, but how do I combine the tastes with a casserole? Well, here it is…
Let me know your thoughts!
Smoked Salmon Breakfast Casserole
A yummy make ahead casserole that is light, but very flavorful!
- 2 Cups small broccoli florets
- 8 green onions, chopped
- 1/2 lb smoked salmon, cut into small pieces
- 2 Cups Monterrey Jack cheese, shredded
- 8 oz cream cheese, cut into cubes
- 8 eggs
- 1 Cup buttermilk baking mix (Bisquick)
- 2 Cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat oven to 375 degrees
Grease a 9"x13" baking dish. Arrange broccoli and half the green onions evenly over the bottom of the dish. Sprinkle with salmon, cream cheese and Monterrey Jack cheese.
In a large bowl, whisk eggs, milk, baking mix, salt and pepper until smooth. Pour over salmon mixture.
Cover with foil and bake for 35 minutes. Uncover and bake an additional 20 minutes or until the center is firm and the top has browned. Let cool 10 minutes before serving. Sprinkle with remaining green onions.
This can be assembled the night before and placed in the oven in the morning.