Smoked Salmon-Potato Brunch Bake

Directions

1. 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.
2. 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.
3. 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.