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Title : Smoked Salmon Breakfast Casserole with Potatoes and Veggies
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Smoked Salmon Breakfast Casserole with Potatoes and Veggies

Rise and shine start the day with a power-boosting dish perfect for brunch and even beyond. Pair the Smoked Salmon Breakfast Casserole with a refreshing jicama salad (recipe previously posted).

 https://sockfairies.blogspot.com/2019/12/jicama-salad-with-citrus-vinaigrette.html

Cook's Notes: When you're looking for a breakfast that is both elegant and easy for the company, this multilayered casserole is just the ticket. It's loaded with potatoes, smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess. 

Recipe adapted from Cooking Light and serves 6 and under 400 calories a serving. Use a 9 x 9 glass baking dish or a glass 9-inch pie pan.
Cooking Tips: Bok choy substitutes for spinach. Peppers, onions, cheese, potatoes, and salmon can all be prepared ahead ready for sautéing.

Smoked Salmon Breakfast Casserole with Potatoes and Veggies
Ingredients:

• 2-1/2 cups red or Yukon potatoes, peeled and cut into 1/2-in. cubes
• 6 large eggs
• 3 large egg whites
• 3/4 cup 2% milk
• 1/2 cup plain small curd whole-milk cottage cheese
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 2 tablespoons chopped fresh chives or 1 teaspoon dried chives
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 2 cups bok choy, chopped or spinach, torn leaves and stems removed
• 1 cup sweet mini peppers, red and yellow diced
• 8 ounces smoked salmon, flaked
• Goat cheese, crumbled (about 3/4 cup) or shredded white cheddar cheese
• Dash red pepper flakes

Directions:

• Bring a pan of salted water to a boil. Add in potatoes, cook uncovered 10 minutes or until potatoes are al dente. Drain.
• Preheat oven to 350 degrees.
• Place eggs, egg whites, milk,, chives, dill, parsley flakes, mustard, and pepper in a large bowl; whisk to combine or in a blender on low. Whisk in cottage cheese and set aside. Lightly grease baking dish.
• Sauté peppers, spinach or bok choy, and onions in olive oil until spinach or bok choy is wilted. Place in bottom of baking dish. Scatter potatoes, cheese, and crumbled smoked salmon over pepper/onion mixture.
• Pour milk mixture over potato and salmon mixture. Bake dish at 350 degrees for 35 minutes or until a knife comes out clean when inserted in the center.

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