Smoked Salmon Breakfast Bake Smoked Salmon Breakfast Bake

Author: Canadian Living

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.

  • Portion size 6 servings



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 498 mg
  • Protein 20 g
  • Calories 348.0
  • Total fat 21 g
  • Cholesterol 169 mg
  • Saturated fat 12 g
  • Total carbohydrate 19 g


  • Iron 21.0
  • Folate 43.0
  • Calcium 42.0
  • Vitamin A 60.0
  • Vitamin C 8.0
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Smoked Salmon Breakfast Bake