This Smoked Salmon Breakfast Casserole combines smoked salmon, eggs, fresh vegetables, and cheese layered over sweet brioche bread for a rich, satisfying dish that’s simple to prepare.
Smoked salmon often evokes a sense of elegance, and this casserole delivers that elevated feel while remaining easy enough for weekday meals. It works perfectly for weekend brunch, a light dinner, or a make-ahead dish for busy mornings.
Why you’ll love this salmon casserole
✓ Adaptable: Casseroles are forgiving—swap ingredients to suit your pantry or tastes.
✓ Make-ahead friendly: Prep in advance and reheat easily for stress-free serving.
✓ Nutritious and filling: Protein-rich eggs and omega-3 packed salmon make a satisfying, nourishing meal.
✓ Elegant but simple: Fancy enough for guests, straightforward enough for everyday cooking.
Ingredients and substitutions
This salmon egg bake is easy to customize—here are the main ingredients and simple swaps:
- Eggs: The base of the bake; use your preferred eggs (cage-free or pasture-raised recommended).
- Milk: Any milk works. Higher-fat options yield a richer casserole; plant-based milks are fine too.
- Mozzarella: I used mozzarella; swap for cheddar, Swiss, gouda, goat cheese, or smoked cheese for different flavor profiles.
- Cream cheese: Full-fat gives richness, but reduced-fat or flavored cream cheeses (chive, salmon) are fine substitutes.
- Dijon mustard: A touch balances the flavors.
- Black pepper: Freshly ground brightens the dish.
- Smoked salmon: Adds decadence. Substitute roasted or canned salmon, ham, or sausage, or omit for a vegetarian version.
- Fresh vegetables: This recipe uses red onion, kale, and cherry tomatoes; swap for shallots, spinach, or diced Roma tomatoes as needed.
- Capers: Optional, but add a pleasant salty, briny note.
- Brioche bread: Soft, slightly sweet brioche is ideal, but any egg bread or other loaf works in a pinch.
How To Make Smoked Salmon Casserole
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk the eggs, then stir in milk, half the shredded cheese, cream cheese, Dijon mustard, and a pinch of ground black pepper.
- In a separate bowl, combine flaked smoked salmon with the diced onion, capers (if using), chopped kale, and halved or diced cherry tomatoes.
- Cube the brioche and spread it in a single, loose layer across the bottom of a greased 11×8-inch casserole dish.
- Pour half of the egg and cheese mixture evenly over the brioche.
- Distribute the salmon and vegetable mixture over the egg layer.
- Pour the remaining egg mixture on top and finish with the remaining shredded cheese.
- Bake 40–45 minutes, until the center is set and the cheese is bubbly. Check with a knife or toothpick to ensure eggs are fully cooked.
- Garnish with chopped chives, fresh dill, or additional greens, add fresh ground black pepper, and serve warm.
Silvia’s tips
👉🏻 Coat the dish well: Grease the baking dish generously so bread and eggs don’t stick.
👉🏻 Dice vegetables small: Small pieces soften and distribute evenly during baking.
👉🏻 Add herbs: Chopped chives or fresh dill complement smoked salmon beautifully.
👉🏻 Make it heartier: Add a thin layer of sliced potatoes or replace the brioche with potatoes for a denser casserole.
Smoked Salmon Breakfast Casserole Recipe
Equipment
- Large baking dish (11×8 inches recommended)
Ingredients
- 8 whole eggs
- 3/4 cup milk
- 1 cup shredded mozzarella cheese, divided
- 1/3 cup cream cheese
- 1 tsp Dijon mustard
- Pinch ground black pepper
- 6 oz smoked salmon, flaked (substitute roasted salmon if desired)
- 1/2 red onion, diced
- 2 tbsp capers (optional)
- 1 cup fresh kale, chopped small
- 1/2 cup cherry tomatoes, diced
- 1/2 loaf brioche bread, cubed
Instructions
- Preheat oven to 375°F (190°C).
- Whisk eggs in a large bowl and add milk, 1/2 cup cheese, cream cheese, Dijon mustard, and ground pepper. Whisk to combine and set aside.
- In a separate bowl, mix the salmon, onion, capers (if using), kale, and cherry tomatoes.
- Place brioche cubes in a single, loose layer across the bottom of a greased 11×8-inch casserole dish.
- Pour half of the egg mixture over the brioche, then distribute the salmon and vegetable mixture evenly.
- Pour the remaining egg mixture over the top and finish with the remaining shredded cheese.
- Bake 40–45 minutes, checking that the center is cooked and eggs are set.
- Garnish with fresh herbs like chives or dill and serve.
Notes
Make ahead: You can assemble the casserole the day before and refrigerate, then bake or reheat when ready to serve. It often tastes best when freshly prepared.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months.
Nutrition
Approximate per serving: Calories 212 kcal | Carbohydrates 13 g | Protein 11 g | Fat 13 g | Sodium 459 mg
Nutrition information is an approximation.
What to serve with salmon casserole
Pair this smoked salmon casserole with a fresh fruit salad for brunch, a crisp roasted vegetable salad for a light lunch, or a leafy green salad for dinner to balance the richness.
More breakfast casserole ideas
Try these variations for more breakfast-casserole options: healthy tuna noodle casserole, fruit-and-cream French toast casserole, ham and cheese breakfast casserole, breakfast pizza, or apple-pie-style French toast casserole.