Smoked salmon and cauliflower egg puff is a protein packed breakfast, brunch or dinner option. The sneaky cauliflower adds volume and a delicious texture to this casserole!
One of my favorite recipes got a make over! For so many years now I’ve been making the chili egg puff, a recipe I received from Jacob’s Grandma Bernice. We LOVE that recipe and still make it with no changes. It’s a favorite for both breakfast and dinner, but truth be told, we eat it for dinner way more often than breakfast or brunch. It’s super satisfying paired with tons of roasted vegetables on the side.
Smoked salmon and cauliflower egg puff
One evening as we were nomming on the chili egg casserole, Jacob suggested adding smoked salmon to it. I loved that idea (because smoked salmon WINS!)! I had a bag of frozen cauliflower rice I was looking to experiment with and boom this new variation was born.
Smoked salmon + cauliflower rice + eggs + cottage cheese
It’s a low carb, high protein meal with less dairy than the original and I made this variation gluten free as well! Serve it with fruit salad for breakfast, or green salad with dinner.
The kids and I recently had their great grandma Bernice over for a morning, which is always such a fantastic time. She brought book and bubbles and we took her on an adventure to the wild life refuge near our house. I love the memories the kids get to build with their great grandma.
Had she been here for a meal, I would for sure serve this up! It’s so simple to make ahead and is delicious eaten at room temperature which makes it a no fuss meal. No fuss means more bubble time for all!
Smoked Salmon and Cauliflower Egg Puff
- 10 eggs
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dill
- 1 pint (16 oz) small curd cottage cheese
- 2 tbsp butter melted
- 4 oz smoked salmon broken into small pieces
- 2 cups cauliflower defrosted
- Beat eggs until light and lemon colored. Add almond flour, baking powder, salt, pepper, dill, cottage cheese and melted butter, blending smoothly. Stir in the smoked salmon and cauliflower rice.
- Pour mixture into a well-buttered 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm and set.
- Allow to cool for at least 15 minutes before serving.
What’s the latest recipe you’ve given a makeover to? Have you ever experimented with cauliflower rice? What is your favorite way to enjoy it?