Breakfast is so much tastier when this smoked salmon, spinach, feta and potato breakfast casserole is involved.  Perfect for a crowd, or any day of the week!

smoked salmon, spinach, feta and potato breakfast casserole

The first time I made this breakfast casserole, I randomly pieced it together for a brunch get together with friends we were hosting. I tend to do that often: test new recipes out on friends. Thankfully, I was in luck and it turned out delicious!  A hit all around!

smoked salmon, spinach, feta and potato breakfast casserole

The smoked salmon pairs just perfectly with the feta cheese. The spinach adds extra nutrients and a bright color, however not much bulk, but don’t worry, that’s where the potatoes step in! I love adding steamed (or boiled) potato bits to our breakfast casseroles. They are a fantastic starch and turn the egg dish from a protein/fat focused meal, to one that gives me a great balance of protein, fat and carbohydrates.

If you want to hear more about macros, check out my macronutrients 101 podcast episode!

It really is perfect for a crowd, or just a hungry family in the morning! Add this smoked salmon, spinach, feta and potato breakfast casserole to your next breakfast celebration (or just a random Tuesday). Your company and taste buds will be leaving happy!

smoked salmon, spinach, feta and potato breakfast casserole

Smoked Salmon, Spinach, Feta and Potato Breakfast Casserole

Serves 6-8

Ingredients

  • 2 cups of potatoes cut into bite size pieces
  • 5 oz spinach
  • 4 oz feta, crumbed
  • 4 oz smoked salmon, broken into little pieces
  • 10 eggs
  • 1 cups milk (any plain variety)
  • 1/2 tsp s salt
  • 1/4 pepper
  • 1/4 tsp dill
  • 1 tsp dried chives

Directions

  1. Pre-heat oven to 350 degrees.  Oil a 9″x13″ baking dish with avocado oil.
  2. Steam (or boil) potato pieces for 10 minutes.  Drain and evenly place in baking dish.
  3. In a large skillet over medium heat add the spinach along with ¼ cup of water.  Wilt the spinach with a pinch of sea salt and pepper for 1-2 minutes.  Place evenly over potatoes.
  4. Distribute the feta and smoked salmon over spinach.
  5. Crack the eggs into a bowl and whisk.  Add the milk, sea salt, pepper, dill and chives and whisk.  Pour over the potato mixtures, making sure the eggs cover all the bits and pieces and the eggs reach the bottom of the dish as well.
  6. Bake for 30-35 minutes.  Test for doneness at 30 minutes by taking a clean knife and inserting it into the center of the casserole.  If it comes out clean and the eggs are set, the casserole is done!
  7. Allow to cool slightly before serving.  I love to serve breakfast casserole with a side of fruit!

breakfast month

Find more breakfast month recipes right HERE!

What do you like to pair smoked salmon with? Do you strictly save recipe testing for yourself or close family, or do you bust it out for all the sample?

Heather

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