“When we grill out, we always end up with too much salmon! This is a tasty way to use up a leftover fillet (and any bits of baked potato), and makes for a nice change from eggs at breakfast.”
READY IN:
40mins
SERVES:
9
YIELD:
9 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute' onion in butter until soft; set aside.
  2. Place bread slices in single layer in 9" x 9" baking dish.
  3. Spread goat cheese on bread.
  4. Crumble salmon onto bread, top with chopped cooked potato and onion.
  5. Beat eggs and cream together, add seasonings.
  6. Pour egg mixture over all, cover, and put in refrigerator overnight (or at least 2 hours).
  7. Bake at 350 until puffed and browned, about 30 minutes.

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