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smoked salmon, spinach, feta and potato breakfast casserole
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Smoked Salmon, Spinach, Feta and Potato Breakfast Casserole

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, casserole, salmon
Author: Heather


  • 2 cups potatoes cut into bite size pieces
  • 5 oz spinach
  • 4 oz feta crumbed
  • 4 oz smoked salmon broke into little pieces
  • 10 eggs
  • 1 cup milk (any plain variety)
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ tsp dill
  • 1 tsp dried chives


  • Pre-heat oven to 350 degrees.  Oil a 9″x13″ baking dish with avocado oil.
  • Steam (or boil) potato pieces for 10 minutes.  Drain and evenly place in baking dish.
  • 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.
  • Distribute the feta and smoked salmon over spinach.
  • 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.
  • 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!
  • Allow to cool slightly before serving.  I love to serve breakfast casserole with a side of fruit!