Smoked Salmon Breakfast Bake
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 348 |
| pro | 20 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 169 mg |
| sodium | 498 mg |
| % RDI: | - |
| calcium | 42 |
| iron | 21 |
| vit A | 60 |
| vit C | 8 |
| folate | 43 |
Not quite a quiche and not quite a frittata, this savoury casserole is ideal for brunch and supper and can be adapted for smoked trout and even smoked turkey or ham.
Ingredients
- 1 pkg (10 oz/284 g) fresh spinach
- 3 oz smoked salmon, julienned
- 1 green onion, chopped
- 1 pkg (125 g) cream cheese, cubed
- 1-1/2 cups shredded Jarlsberg cheese
- 3 eggs
- 1-1/2 cups milk
- 3/4 cup all-purpose flour
- 1 tbsp butter, melted and cooled
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp hot pepper sauce
Preparation
Trim spinach and rinse under water; shake off excess. In saucepan, cook spinach, covered, over medium-high heat, with just the water clinging to leaves, for about 5 minutes or just until wilted. Drain well and squeeze dry; let cool and shred.
Spread spinach in greased 8-inch (2 L) square glass baking dish. Evenly scatter salmon, onion, cream cheese and Jarlsberg cheese over top. (Make-ahead: Cover and refrigerate for up to 12 hours; bake 5 minutes longer.)
In large bowl, whisk together eggs, milk, flour, butter, baking powder, salt and hot pepper sauce until smooth; pour over salmon mixture. Bake in 375°F (190°C) oven for about 30 minutes or until golden and set in centre.
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