Surprise Your Guests By Making Salmon and Brie Bake For Brunch

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When it comes to hosting a brunch, it is always a challenge to find new recipes that stray from the standard brunch and breakfast dishes of eggs, sausage bacon, pancakes or other staples usually associated with the meal. Well, with just a little ingenuity and forethought a tasty dish can be created that fits perfectly for any brunch occasion

Enter the Salmon and Brie Breakfast Bake. This wonderful dish combines eggs, heart-healthy salmon, brie cheese and bread in a dish that not only tastes wonderful, but is sure to keep guests full until their late afternoon meal. Here is how to make the “Salmon and Brie Breakfast Bake.

Salmon and Brie Bake

Things You’ll Need

  • Small round of brie (at least 8 ounces)
  • Loaf of French bread (slightly stale bread works)
  • Hot Smoked salmon (at least 8 ounces)
  • Parmesan cheese
  • 8 large eggs
  • Half and half cream (32 ounces)
  • Salt (to taste)
  • A few scallions

Preparation of the Salmon and Brie Breakfast Bake

  1. Remove the rind of the brie cheese and chop the brie roughly into small cubes.
  2. Grate the Parmesan cheese until one full cup has been gathered.
  3. Rough chop the scallions so that they can be scattered throughout the dish.
  4. Cube the French bread (or white bread substitute, such as sourdough) so that bite size pieces are created.

Assembling the Salmon and Brie Breakfast Bake

  1. In a large mixing bowl, combine the bread, brie, Parmesan cheese and brie cheese. Stir the mixture roughly together.
  2. Pour the mixture of bread, cheese and salmon into a baking dish.
  3. In a separate bowl whisk the eggs, half and half cream and salt until well combined.
  4. Pour the egg mixture over the salmon bread mixture.
  5. Allow the casserole to rest for 4 hours in the fridge so that the flavors really meld.
  6. Pre-heat the oven to 350 degrees and bake the casserole for 50 minutes.
  7. Remove the casserole from the oven, garnish with scallions and serve while hot.

A Note About Salmon

When purchasing the salmon for this dish at the grocery store, be sure to buy the “hot salmon.” Hot salmon is chunkier than its cold smoked salmon counter part, and therefore is a better fit for this dish. The Hot Salmon may need to have the skin removed before adding to the bread mixture.

The Low Fat Version of This Dish

There are a few alterations that will allow this dish to become lower in fat. Swap out the brie cheese for a fresh low fat mozzarella that is in water. Also, instead of using half and half cream, use skim milk. Finally, instead of 8 whole eggs, use 2 whole eggs and 12 egg whites.

Find similar recipes in the Best Mediterranean Diet Cookbooks!

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