Salmon Egg Bake
"This is a HIGHLY modified version of a recipe I found here on RecipeZaar. I changed it so much I decided to posting it as I made it (ok my guests encouraged me to do so). It was a big hit at my Holiday brunch."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (8 ounce) croissant dough
- 1 cup Italian cheese blend
- 6 ounces smoked salmon
- 6 eggs
- 1⁄4 cup milk
- 1 teaspoon mustard powder
- 3⁄4 cup vidalia onions or 3/4 cup sweet onion, chopped
- 6 ounces asparagus spears, chopped
- salt
- pepper
- paprika
directions
- Spray a 13 X 9 inch pan with non stick spray.
- Line the bottom of the pan with unrolled croissant dough.
- Layer salmon on dough.
- Sprinkle cheese and onions over salmon.
- Add asparagus. I used copped asparagus but you can also use baby asparagus, fresh sliced portabello or any mushroom, chopped spinach, broccoli, the list goes on.
- Beat eggs in a bowl.
- Add dry mustard and milk.
- Mix well.
- Season with salt and pepper.
- Pour over layers in pan.
- Sprinkle with paprika. I did mine on a diagonal and it looked really pretty!
- Preheat oven to 350 degrees F.
- Bake for 40-45 minutes.
- Is amazing hot or cold.
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RECIPE SUBMITTED BY
TheDiva1959
United States
This is a picture of me from about the time I started experimenting with cooking. Once I put peanut butter in Dream Whip (a Cool Whip type product you make from a powder with milk that was very popular in the Midwest when I was growing up) and invented peanut butter Dream Whip and tried to hide it in the back of the refrigerator. My mom found it and announced at dinner that I had made the most wonderful dessert topping! I think she put it on chocolate cake that night. It was very fun.
