Smoked Salmon Breakfast Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A deliciously rich breakfast casserole, sure to impress guests and family alike. Ingredients:
2 cups french bread, cubed |
2 tablespoons butter |
2 tablespoons vegetable oil |
4 cups new potatoes, 1/2-inch cubes |
1/2 cup shallot, finely chopped |
1/2 lb smoked salmon, flaked into bite-size pieces |
4 large eggs |
1 cup half-and-half |
3 tablespoons sour cream |
1 teaspoon dijon mustard |
3 tablespoons chives, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool.
2. Butter 8x14 glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
3. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish.
4. Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.).
5. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.
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