Smoked Salmon Breakfast Bake

Gluten Free
Health score
4%
Smoked Salmon Breakfast Bake
310 min.
12
199kcal

Suggestions


Start your day off right with a delightful twist on breakfast that’s sure to impress! Our Smoked Salmon Breakfast Bake is a gluten-free dish that combines the rich flavors of smoked salmon with creamy cheese and hearty hash browns, creating a satisfying meal perfect for any morning gathering or brunch occasion. With its beautiful layers and inviting aroma, this dish not only looks stunning but also tastes incredible.

Imagine waking up to the enticing scent of a warm, golden-brown bake that’s packed with protein and flavor. This recipe is designed to serve 12, making it an ideal choice for family gatherings or brunch with friends. The combination of pepper Jack cheese and fresh green onions adds a delightful kick, while the cream cheese and milk create a luscious texture that binds all the ingredients together.

What’s more, this breakfast bake can be prepared ahead of time, allowing you to enjoy your morning without the stress of cooking. Simply assemble the dish the night before, refrigerate it, and pop it in the oven when you’re ready to serve. In just over half an hour, you’ll have a delicious, hearty meal that will leave everyone asking for seconds. Treat yourself and your loved ones to this scrumptious Smoked Salmon Breakfast Bake, and elevate your breakfast game to a whole new level!

Ingredients

  • 10.4 oz hash browns betty seasoned skillets®
  • oz cream cheese cut into 1/2-inch cubes
  • oz salmon smoked flaked
  • tablespoon dehydrated onion dried chopped
  • 0.5 teaspoon pepper 
  • cups milk 
  •  eggs 
  • oz pepper jack cheese shredded
  • 0.5 cup spring onion chopped (green part only)
  • cup frangelico 

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • baking pan
  • aluminum foil

Directions

  1. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. Sprinkle 1 box potatoes in baking dish.
  3. Place half of the cream cheese cubes and the salmon pieces over potatoes.
  4. Sprinkle with dried onion. Top with remaining box of potatoes and cream cheese.
  5. In large bowl, beat Bisquick mix, pepper, milk and eggs with whisk or fork until blended.
  6. Pour over mixture in baking dish.
  7. Sprinkle with shredded cheese. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
  8. Heat oven to 375°F.
  9. Bake uncovered 32 to 38 minutes or until golden brown and knife inserted in center comes out clean.
  10. Sprinkle with green onions.
  11. Let stand 10 minutes before serving.

Nutrition Facts

Calories199kcal
Protein21.08%
Fat60.68%
Carbs18.24%

Properties

Glycemic Index
15.58
Glycemic Load
2.7
Inflammation Score
-4
Nutrition Score
8.8043477846229%

Flavonoids

Kaempferol
0.06mg
Quercetin
0.44mg

Nutrients percent of daily need

Calories:198.7kcal
9.93%
Fat:13.49g
20.75%
Saturated Fat:7.39g
46.19%
Carbohydrates:9.12g
3.04%
Net Carbohydrates:8.61g
3.13%
Sugar:4g
4.44%
Cholesterol:92.64mg
30.88%
Sodium:277.36mg
12.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.55g
21.09%
Vitamin D:3.44µg
22.97%
Selenium:13.37µg
19.11%
Phosphorus:190.56mg
19.06%
Calcium:180.53mg
18.05%
Vitamin B12:1.04µg
17.37%
Vitamin B2:0.25mg
14.89%
Vitamin A:558.92IU
11.18%
Vitamin K:9.65µg
9.19%
Vitamin B5:0.79mg
7.93%
Vitamin B6:0.15mg
7.52%
Potassium:258.54mg
7.39%
Zinc:0.94mg
6.25%
Vitamin B3:1.21mg
6.03%
Vitamin B1:0.08mg
5.16%
Magnesium:19.95mg
4.99%
Iron:0.78mg
4.35%
Copper:0.08mg
4.04%
Vitamin E:0.59mg
3.92%
Vitamin C:3.11mg
3.77%
Folate:14.93µg
3.73%
Manganese:0.07mg
3.55%
Fiber:0.51g
2.05%