Ultimate Smoked Salmon Breakfast Casserole: Your Elegant & Easy Brunch Centerpiece

Discover the perfect blend of savory flavors and satisfying textures in this exquisite smoked salmon breakfast casserole. Loaded with tender, thinly sliced potatoes, rich smoked salmon, creamy goat cheese, and fresh herbs, it’s an ideal dish for entertaining weekend brunch guests or streamlining your weekly meal prep. Prepare to delight your palate with every hearty bite!

The air is crisp, the mornings are longer, and there’s an unmistakable feeling that can only mean one thing: it’s breakfast casserole season! This time of year calls for warm, comforting, and deeply satisfying dishes that can bring people together around the breakfast table. For years, I’ve cherished the tradition of unveiling a new breakfast casserole creation, each one designed to offer a unique culinary experience. Remember the beloved veggie-loaded casserole that garnered so much praise? Or the indulgent caramelized onion, spinach, and feta savory French toast casserole that quickly became a fan favorite? And let’s not forget the vibrant Mexican-style breakfast casserole, with its crispy hash brown crust, which added a festive twist to our morning meals.

This year, I’m thrilled to introduce a breakfast casserole that truly elevates the morning spread: a sophisticated smoked salmon delight. Imagine layers of perfectly cooked, thinly sliced potatoes forming a tender base, crowned with luscious, flaky smoked salmon. This savory masterpiece is further enhanced with creamy whipped ricotta, delicately sautéed shallots and leeks, and a generous sprinkling of fresh chives. To complete this symphony of flavors, soft crumbles of goat cheese are speckled throughout, adding a tangy counterpoint that brightens every mouthful. It’s more than just a casserole; it’s a harmonious blend of textures and tastes, reminiscent of a comforting chowder, but served in a distinctly elegant, baked form. Indeed, it’s as classy as any dish baked to golden perfection in a beautiful casserole dish or a rustic cast iron skillet can possibly be.

We all know those special weekend mornings. The kind where you hit the snooze button, not to gain more sleep, but to luxuriate in an extra five minutes of breakfast dreaming. Your mind wanders to the aroma of freshly brewed coffee, the warm glow of morning light, and the anticipation of a truly exceptional meal. Suddenly, a goofy grin spreads across your face, and you realize the source of your joy: the breakfast scene that’s about to unfold the moment your feet touch the floor. That pure, unadulterated happiness is exactly what awaits you when you decide to feature a hearty breakfast casserole on your menu. It transforms an ordinary morning into a culinary celebration, promising warmth, comfort, and delicious satisfaction for everyone.

This smoked salmon breakfast casserole is not only a breeze to assemble, but it also generously serves eight hungry individuals, making it an ideal choice for larger gatherings or when you have houseguests. One of its most appealing features is its make-ahead potential: you can prepare most of the ingredients the night before, allowing for a seamless morning bake. Imagine waking up, sliding your prepped casserole into the oven, and letting its enticing aromas fill your home while you leisurely enjoy your coffee. It’s truly the perfect solution for stress-free entertaining, ensuring you spend less time in the kitchen and more time with your loved ones.

What truly sets this dish apart is its comprehensive nature – it’s a complete meal in one pan. You get the wholesome goodness of healthy carbohydrates from the potatoes, coupled with a robust protein punch. Eggs, rich smoked salmon, creamy ricotta, nourishing milk, and tangy goat cheese all contribute to a powerful protein profile that keeps you feeling full and energized. My husband, Anees, especially appreciates meals like this before vacation, opting for lighter, healthier options that are high in protein. I often whip up a big smoked salmon breakfast casserole and keep it in the fridge, providing protein-packed breakfasts throughout the week. It’s equally fantastic served for lunch alongside a crisp, green salad, offering sustained energy for hours, even during busy kitchen days. This is a hearty, fulfilling meal that demands little in the way of side dishes, though I must confess, I’d never turn down a slice of French toast myself – but that’s just my personal preference for a little extra indulgence!

The concept for a smoked salmon breakfast casserole had been simmering in my mind for quite some time, a delicious idea awaiting its moment to come to fruition. I’d envisioned the perfect combination of flavors and textures, but hadn’t yet committed it to a recipe. Then, as if guided by fate, my December issue of CookingLight arrived, and there it was—a clear sign! Inside, I discovered a salmon casserole featuring potatoes and herbs, encapsulating many of the elements my heart desired. While I ultimately adapted several ingredients to perfectly align with my preferences and vision, their recipe provided an excellent springboard for the smoked salmon and potato casserole I had been daydreaming about for months. It sparked the final inspiration needed to bring this elegant and satisfying breakfast creation to life, transforming a concept into a tangible, delicious reality.

While this particular smoked salmon breakfast casserole takes approximately just over an hour from start to finish to prepare and bake, its brilliance lies in its flexibility. You can significantly reduce your morning effort by prepping several key ingredients the night before. This strategic planning transforms the dish into an incredibly simple morning task: simply combine the prepped components in a baking dish, and pop it into the oven. This ease makes it a fantastic option for busy weekdays or relaxed weekend brunches, ensuring you can enjoy a gourmet breakfast without any last-minute rush.

How to Prep This Smoked Salmon Breakfast Casserole for the Next Day:

1. Sauté the Aromatics: Begin by sautéing the minced shallots and thinly sliced leeks. Heat a little olive oil in a pan over medium-high heat, then add the aromatics. Allow them to gently sweat down for about 5 minutes until they are softened and fragrant. Crucially, remember to season them with a pinch of salt and pepper halfway through to enhance their flavor. Once cooked, transfer them to a small bowl and let them cool completely before covering and refrigerating.
2. Prepare the Potatoes: Next, focus on the potatoes. Peel them and then thinly slice them into uniform rounds. For best results and consistent cooking, I highly recommend using a mandoline slicer (affiliate link). Aim for slices approximately ¼ inch thick; this ensures they will cook thoroughly and evenly as the casserole bakes. If you plan to cook the casserole the next day, submerge the sliced potatoes in a bowl of cold water to prevent them from browning due to oxidation. Cover the bowl and refrigerate.
3. Assemble the Layers (Optionally): For ultimate convenience, you can even go a step further. After sautéing the shallots and leeks, and thinly slicing (or even lightly sautéing) your potatoes, layer them directly into your baking dish. Then, flake your smoked salmon and arrange it over the leeks, followed by the crumbled goat cheese. Cover the dish tightly and refrigerate. The next morning, simply prepare the egg mixture – whisking together the eggs, milk, ricotta, mustard, paprika, and chives – and pour it over the assembled layers. This minimal morning effort means you’ll have a delightful, protein-packed breakfast with almost no fuss.

Here’s a fantastic tip for aspiring home chefs: if you own a well-seasoned cast iron skillet (affiliate link), you can brilliantly execute this entire breakfast casserole in a single pan! Cast iron provides incredible heat retention and distribution, ensuring an even bake and a beautifully golden crust, plus it offers a wonderfully rustic presentation straight from oven to table. However, if your cast iron skillet is brand new and not yet fully seasoned, or if it’s simply not oven-safe, fear not! You can achieve equally delicious results by baking this delectable casserole in a standard 10-inch round casserole dish. Both options will deliver a magnificent centerpiece for your breakfast or brunch spread.

I sincerely hope you seize the opportunity to create, savor, and truly enjoy this exquisite casserole. Envision a chilly morning, perhaps with a gentle snowfall outside, as you gather around the table. Picture free-flowing coffee, the soft strains of light music playing in the background, and the comforting warmth of a crackling fire. This smoked salmon breakfast casserole is more than just a meal; it’s an experience designed to evoke joy, comfort, and togetherness. Weekend brunch scenes like this are not just good; they’re absolutely the best, creating cherished memories with every delicious bite!

Yield: 8 servings

Smoked Salmon Breakfast Casserole

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

A hearty and filling smoked salmon breakfast casserole. I loaded mine up with sliced potatoes, smoked salmon and speckled it with goat cheese and herbs. Perfect to serve all your weekend brunch guests or to meal prep for the week!

Ingredients

• 1 small shallot, minced
• 1 leek, cleaned and thinly sliced
• 1 pound potatoes, peeled and thinly sliced (see notes)
• 1 tablespoon oil, plus more
• 8 large eggs
• 2/3 cup milk (or half and half)
• 1/2 cup whole milk ricotta cheese
• 2 teaspoons Dijon mustard
• pinch of smoked paprika
• 1 tablespoon dried chives
• 4-8 ounces smoked salmon, flaked
• 2-ounces goat cheese, crumbled
• fresh dill, for topping

Instructions

1. Make the Filling: Position a rack in the center of the oven and preheat the oven to 350ºF. Drizzle a little oil in a 10-inch oven-safe skillet over medium-high heat. Add the shallots and leeks and cook them for about 5 minutes or until they soften, making sure to season them with a little salt and pepper halfway through. Remove to a small plate. Add 1 tablespoon of oil and the sliced potatoes and let them cook for a total of 8 minutes, flipping and stirring them every now and then. No need to be exact here.
2. Make the Egg Mixture: While the potatoes are cooking, in a large bowl, whisk together the eggs, milk, ricotta, mustard, paprika, chives, and a big pinch of salt and pepper. When the potatoes are done, layer the leeks back on top of the potatoes and scatter the flaked salmon over the leeks. Pour the prepared egg mixture on top and sprinkle the crumbled goat cheese on top.
3. Bake It: Bake the casserole for 35-45 minutes or until the egg mixture sets completely. Let cool for several minutes so the casserole is easier to slice. Sprinkle with chopped dill and serve.

Notes

• I suggest slicing the potatoes into 1/4 inch thick rounds on a mandoline slicer.

Have you made this recipe?

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