Smoked Salmon Breakfast Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups small broccoli florets | 10 green onions, chopped | 1/2 pound sliced smoked salmon, cut into 1-inch pieces |
| 2 cups (packed) grated Montery Jack cheese (about 8 ounces) | 8 ounces cream cheese, chilled, cut into 1/4 to 1/2-inch pieces | 8 large eggs |
| 2 cups whole milk | 1 cup buttermilk baking mix (such as Bisquick) | 1/4 teaspoon salt |
| 1/4 teaspoon ground black pepper | ||
| 1 | Butter 13x9x2-inch baking dish. Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Montery Jack cheese, cream cheese pieces and remaining half of green onions. |
| 2 | Preheat oven to 375 F. Mix eggs, milk, baking mix, salt and pepper in blender until smooth. Pour batter over salmon mixture. Bake casserole until just set in center; about 30 minutes. Let cool 10 minutes before serving. |