Smoked Salmon-Potato Brunch Bake

Name: Smoked Salmon-Potato Brunch Bake
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 9 servings.
Ingredients: 2 tablespoons olive oil; 1 medium russet potato, peeled and cut into 1/2-inch cubes; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1 medium sweet red pepper, finely chopped; 1/2 cup finely chopped red onion; 6 large Nellie’s Free Range Eggs; 1-1/2 cups half-and-half cream; 1 green onion, finely chopped; 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed; 2 teaspoons Dijon mustard; 1/2 teaspoon lemon-herb seasoning; 1/4 teaspoon coarsely ground pepper; 2 cups day-old cubed bread; 8 ounces smoked salmon fillets, cut into 1-inch pieces; 4 ounces cream cheese, cut into 1/2-inch cubes; Minced fresh chives and dill

The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona

Ingredients

2 tablespoons olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 large Nellie’s Free Range Eggs
1-1/2 cups half-and-half cream
1 green onion, finely chopped
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
2 teaspoons Dijon mustard
1/2 teaspoon lemon-herb seasoning
1/4 teaspoon coarsely ground pepper
2 cups day-old cubed bread
8 ounces smoked salmon fillets, cut into 1-inch pieces
4 ounces cream cheese, cut into 1/2-inch cubes
Minced fresh chives and dill

Directions

In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature.
In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.

Originally published as Smoked Salmon and Egg Casserole with Duo Potatoes in Breakfast & Brunch 2014 Bookazine

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SanditheCat

Feb 27, 2015

jy916, did you try it? It would be helpful to know where the recipe went wrong because I was going to try it until I read your post.
jy916

Feb 27, 2015

gross