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.
Equipment
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.