Salmon-Potato Bake

Pat Duran


This breakfast from BHG , meets scalloped potatoes in this hearty, heart warming breakfast dish. If you're fond of egg bakes, which are great for feeding a crowd, you will love the casserole. You can change the type of potato and the type of cheese to suit your family. Look for thin sliced, lox style salmon in the seafood department of the grocery store.

recipe and photo by: Better Homes and Gardens.

★★★★★ 1 vote
6 servings
20 Min
35 Min


Add to Grocery List

16 oz
pkg. refrigerated sliced potatoes
1 1/2 c
gouda or monterey jack cheese, shredded
6 oz
thinly sliced smoked salmon(lox style), cut into bite size strips
6 large
eggs, beaten
2 c
1/4 tsp
each salt and pepper

How to Make Salmon-Potato Bake


  • 1Preheat oven to 350^. Lightly coat six 10-14 oz. ramekins with non-stick spray. Place dishes in a 15x10 baking pan; set aside. Place potatoes in a 2 qt. sq. microwave safe dish. Add 1 Tablespoon water to dish.
    Cover with waxed paper.Micro-cook on 100 percent (high) for 2 minutes.
    Arrange 1/2 the potatoes in prepared ramekins.
    Layer with 1/2 the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.
  • 2In a large bowl whisk together eggs, milk, salt and pepper.
    Slowly pour over layers in dishes.
    Bake for 30-35 minutes or until puffed, set and golden.
    Casserole is done when no liquid appears.
    Allow to stand 10 minutes before serving.
    Great served with garlic toast.

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