Description
A kid-friendly, make-ahead breakfast casserole featuring smoked salmon, fresh dill, and cheddar cheese. This forgiving recipe allows children to help with simple prep tasks like whisking and sprinkling, turning breakfast into a fun bonding experience.
Ingredients
Scale
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 8 oz cold-smoked salmon, torn into bite-sized pieces
- 2 tablespoons fresh dill, chopped
- 2 stalks green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 oz cream cheese, cubed (optional)
- Red pepper flakes (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C).
- Chop the fresh dill and green onions. Shred the cheddar cheese if not already shredded.
- Crack the eggs into a large mixing bowl. Add the heavy cream, milk, garlic powder, salt, and pepper.
- Whisk the egg mixture until uniform and slightly bubbly.
- Stir in the chopped dill and green onions.
- Fold in the torn smoked salmon pieces and optional cream cheese cubes gently.
- Butter a 9×13 baking dish. Pour the egg mixture into the dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 25-30 minutes until the top is golden brown and the center is set (not jiggly).
- Let cool for 10 minutes before slicing and serving.
Notes
Use cold-smoked salmon for best texture. If using lox, rinse to remove excess salt. Let the casserole rest for 10 minutes after baking to ensure clean slicing. Can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking from cold. Does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 280
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 22
Keywords: smoked salmon, dill egg casserole, kid-friendly breakfast, make-ahead brunch, gluten-free, high protein, family cooking