Can I Use Fresh Salmon Instead of Smoked Salmon?

Absolutely! While smoked salmon adds a unique flavor, you can use fresh salmon if you prefer. Just make sure to cook it thoroughly before adding it to the casserole. You can bake or pan-sear the salmon and then flake it into pieces.

How Long Does Smoked Salmon Breakfast Casserole Last in the Fridge?

When stored properly in an airtight container, your casserole will stay fresh in the fridge for up to 4 days . After that, it’s best to freeze any leftovers.

Can I Make This Dish Ahead of Time?

Yes, and it’s a great idea! You can assemble the casserole the night before and refrigerate it overnight. In the morning, just bake it as usual. This is perfect for busy mornings or when you’re hosting guests.

What Can I Substitute for Eggs in This Recipe?

If you’re allergic to eggs or following a vegan diet, you can use a flaxseed or chia seed egg substitute . Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to replace one egg. Keep in mind that the texture will be slightly different, but it’s still delicious!

A Quick Smoked Salmon Breakfast Casserole In 5 Simple Steps

Ingredients

Scale

8 oz smoked salmon, chopped
6 large eggs
1 cup milk (or heavy cream for a richer texture)
2 cups bread cubes (or diced potatoes for a gluten-free option)
1 cup shredded cheese (cheddar, goat cheese, or feta)
1/4 cup fresh dill, chopped
1/4 cup fresh chives, chopped
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil or butter (for greasing the baking dish)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
Prepare the Ingredients: Chop the smoked salmon into bite-sized pieces. Dice the bread (or potatoes) and shred the cheese. Chop the fresh herbs.
Layer the Casserole: Spread the bread cubes (or potatoes) evenly across the bottom of the baking dish. Add the smoked salmon, shredded cheese, and fresh herbs on top.
Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, lemon juice, salt, and pepper until well combined.
Assemble the Casserole: Pour the egg mixture evenly over the layered ingredients in the baking dish. Press down gently to ensure everything is soaked.
Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
Serve: Let the casserole cool for 5-10 minutes before slicing. Garnish with extra fresh herbs and a squeeze of lemon juice.

Notes

Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it in the morning for a fresh, hot breakfast.
Gluten-Free Option: Use diced sweet potatoes or gluten-free bread instead of regular bread.
Keto-Friendly: Replace bread with cauliflower rice and use heavy cream instead of milk.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Author: Khadija
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 25g
Cholesterol: 220mg