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


  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!

Printable Recipe Card

About Breakfast Strata with Smoked Salmon

Course/Dish: Breakfast Casseroles
Hashtag: #Brunch

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