Salmon Egg Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is my version of a recipe that was sent to me over the Internet. We like to have it for special breakfasts, or even for a Saturday evening meal in the summer. The original recipe called for white bread, but I like this with a good multi-grain whole wheat. Ingredients:
8 slices bread, crust removed (i prefer whole wheat, use whatever is your favorite) |
1 can pink salmon, drained |
2 green onions, chopped |
1 cup shredded cheddar cheese, divided |
1 whole egg, plus 4 egg whites |
1/2 teaspoon paprika |
1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, coarsely chopped |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
olive oil flavored cooking spray |
Directions:
1. Preheat the oven to 375 degrees F.
2. Spray a pie pan with olive oil (or other flavor) cooking spray.
3. Layer the slices of bread (overlap them so that they close up the middle).
4. After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
5. In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper.
6. Sprinkle 1/4 cup of cheese over the bread.
7. Pour the salmon mixture over the cheese.
8. Top with the last 1/4 cup of cheese.
9. Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
10. Serve warm or at room temperature.
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