Smoked Salmon Breakfast Casserole Strata Recipes

BREAKFAST STRATA WITH SMOKED SALMON

Steps:

• 1. Pre-heat oven to 350 and spray bottom and sides of 9" spring form pan
• 2. Melt butter and cream cheese in a large bowl in microwave and whisk together
• 3. whisk in cream, salt, pepper and chopped dill
• 4. add 6 large eggs and whisk together well
• 5. shred gruyere cheese and set aside
• 6. Take largest (center portions) of round bread and dip in egg mixture. You will add two pieces to form the round to match the pan. You may have to use portions of smaller pieces to fill the round completely.
• 7. Crumble close to half of the smoked salmon on top of the bread.
• 8. Sprinkle a third of the shredded gruyere on top of the salmon
• 9. Repeat steps 6-9 for layer two
• 10. Repeat steps 6-9 for layer three, but in this layer, you will have little (or none if you prefer) smoked salmon
• 11. Pour any remaining egg/cream mixture evenly over the final layer
• 12. Place springform pan on jelly roll pan (or something large enough with lip in case there is leaking liquid)
• 13. Cover with foil and bake for 20 minutes covered
• 14. Remove foil and bake another 20-30 minutes uncovered until it feels firm in the center
• 15. Cool for 10 minutes, remove outer form, slice, serve and enjoy!

SMOKED SALMON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
• Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
• Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
• Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.

ELEGANT SMOKED SALMON STRATA

Steps:

• In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses, onions and salmon. In another bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 30 minutes. Uncover; bake until a knife inserted in the center comes out clean, 25-30 minutes longer. Let stand for 10 minutes before serving. Serve with creme fraiche and chives.

SMOKED SALMON BREAKFAST CASSEROLE (STRATA)

Steps:

• Butter 13x9 baking dish.
• Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375.
• Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
• Pour batter over salmon mixture.
• Bake casserole until just set in center, about 30 minutes.
• Let cool 10 minutes before serving.

SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
• Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.