Breakfast Strata with Smoked Salmon

Keith Saddoris


This is basically a layered savory bread pudding. I have served this at many brunches and it is always a hit.

★★★★★ 2 votes
15 Min
45 Min


12 oz
cream cheese, room temperature
1 stick
butter, room temperature
1/2 c
6 large
12 oz
gruyere cheese - shredded
1 tsp
sea salt
1/2 tsp
freshly ground black pepper
2-3 Tbsp
fresh dill
10-12 oz
smoked salmon
1 pkg
round sourdough bread - sliced

How to Make Breakfast Strata with Smoked Salmon


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

Printable Recipe Card

About Breakfast Strata with Smoked Salmon

Course/Dish: Breakfast Casseroles
Hashtag: #Brunch