I feel like I can sense about half of the internet’s judgment from here…”Fish in an egg casserole?? Are you insane?!” I know, I know. That’s basically what I was telling myself when I threw together this egg and salmon breakfast casserole with delicious salty goat cheese and tons of veggies.
I feel like the idea of a salmon breakfast casserole is kind of weird, unless you’re using smoked salmon maybe…you know, like a twist on “bagel and lox”. In this case, though, we’re using regular grilled or baked salmon, flaked into chunks and studded throughout.
The texture is better in a baked egg dish, it’s not as salty, and is a perfect way to use up leftover salmon filets from dinner.
We still get the saltiness with the addition of fluffy goat cheese, and brighten it up with fresh herbs…whatever you have on hand works. I had basil, which is perfect, but any combination of chives, dill, a little rosemary, etc. will work.
And finally we pack it with tons of roasted or sautéed vegetables. You can use whatever you have on hand here too. I used sweet potatoes, onions, baby bell peppers, and zucchini.
Sauté your onions in some olive oil until they’re soft and browned. Season with salt, pepper, and garlic powder.
Roast or sauté your other vegetables the same way. You want them fully cooked when they go into the casserole pan.
As a last step, add all the vegetables and the salmon (broken into bite-size pieces) into a large pan and warm it all together.
Spray a 9×13 pan with non-stick spray and set aside. Preheat the oven to 350 F.
Crack the eggs into a large bowl and add the milk. Season with salt, pepper, and some garlic salt and whisk together. I use an immersion blender, which gets it nice and fluffy.
Spread your vegetables and the salmon evenly in the 9×13 pan. Gently pour the egg mixture in so it covers the vegetables and salmon.
Break up your goat cheese into pieces and sprinkle evenly over the egg mixture.
Chop up the herbs and sprinkle those over as well, and lastly sprinkle the cheddar lightly over the whole thing.
Bake for 20-30 minutes, or until it’s done with just a little jiggle and no raw egg patches. Let sit for 5-10 minutes once you pull it out of the oven, to set.
This egg and salmon breakfast casserole is wonderful fresh but also great warmed up as leftovers later in the week. And if you want, you can assemble it the night before and just bake in the morning. It’s super flexible and a great way to clean out your fridge of leftover salmon and produce!
Other breakfast casseroles you’ll love:
- Kale, Bacon, & Egg Breakfast Casserole
- Frittata with Baby Spinach, Goat Cheese, & Sweet Potato Hash Crust
- Crockpot Breakfast Casserole
- Kale, Spinach, & Feta Casserole
- Tex Mex Breakfast Casserole
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Egg & Salmon Breakfast Casserole with Goat Cheese & Veggies
This unique egg and salmon breakfast casserole is packed full of goat cheese and vegetables, and is a great way to use up leftover salmon filets from dinner.
Ingredients
- 10 large eggs
- 1/4 cup of 2% or whole milk (or a splash of half & half or cream)
- Leftover cooked salmon filets (4 to 8 ounces, it's flexible)
- 1 sweet onion, minced
- 1 cup of roasted root vegetables (sweet potato works great)
- 1 cup of other roasted or sautéed vegetables; I used zucchini and baby bell peppers
- 4 ounces of goat cheese
- Fresh herbs (I loved basil, but you can use chives, rosemary, dill, etc.)
- 1/2 cup of shredded sharp cheddar cheese
- Fresh-ground salt, black pepper, and some garlic powder
- Olive oil for cooking the vegetables
Instructions
- Saute your onions in some olive oil until they're soft and browned. Season with salt, pepper, and garlic powder.
- Roast or saute your other vegetables the same way. You want them fully cooked when they go into the casserole pan.
- As a last step, add all the vegetables and the salmon (broken into bite-size pieces) into a large pan and warm it all together.
- Spray a 9x13 pan with non-stick spray and set aside. Preheat the oven to 350 F.
- Crack the eggs into a large bowl and add the milk. Season with salt, pepper, and some garlic salt and whisk together. I use an immersion blender, which gets it nice and fluffy.
- Spread your vegetables and the salmon evenly in the 9x13 pan. Gently pour the egg mixture in so it covers the vegetables and salmon.
- Break up your goat cheese into pieces and sprinkle evenly over the egg mixture. Chop up the herbs and sprinkle those over as well, and lastly sprinkle the cheddar lightly over the whole thing.
- Bake for 20-30 minutes, or until it's done with just a little jiggle and no raw egg patches. Let sit for 5-10 minutes once you pull it out of the oven, to set.
Notes
- You could assemble this the night before and put it in the fridge, then bake in the morning.
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