Croissant and Salmon Breakfast Casserole

Croissant and Salmon Breakfast Casserole

SerenaBloom

"Delicious breakfast casserole that is great for Sunday brunch or Christmas morning!"
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Ingredients

1 h 15 m servings 492 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 358 mg
  • 119%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until onion is translucent, about 5 minutes. Remove from heat. In a bowl, beat the eggs with the milk until frothy and thoroughly blended.
  3. Place the torn pieces of croissant bottom into a 9x13-inch nonstick baking dish in an even layer. Top the croissant pieces with the cooked onions and garlic in a layer, followed by layers of green onions, smoked salmon, Monterey Jack cheese, Swiss cheese, mozzarella cheese, and dill. Pour the egg mixture evenly over the casserole, and sprinkle with salt and black pepper. Arrange the tops of the croissants over the casserole, pressing them down into the egg mixture to moisten.
  4. Bake the casserole in the preheated oven until the croissant tops are browned and the eggs are set, about 50 minutes. Serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 23
  1. 24 Ratings

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Most helpful positive review

This casserole is delicious. I recommend only baking for 35 minutes. I found 50 to be too long. Thank you for the recipe.

Most helpful critical review

This was just alright, I think it just needs a sauce, maybe hollandaise?

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Most positive
Least positive
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This casserole is delicious. I recommend only baking for 35 minutes. I found 50 to be too long. Thank you for the recipe.

AWESOME! I made this for Christmas breakfast and EVERYONE loved it. I made it again on New Years morning from memory (it's pretty easy) and left out a couple things on accident. The original ...

This was just alright, I think it just needs a sauce, maybe hollandaise?

Delicious can't wait to make it again.

Big hit for Christmas brunch!! I left out the green onions (some people were not onion fans), used a lb. of smoked salmon, cream instead of milk and baked at 350 for 50 minutes. A special dish ...

I made this Christmas morning and it was delicious! I found the baking time was a bit too long and too high. I would recommend 40 mins on 375. The flavors really compliment each other. I will ...

Made this dish today for Sunday brunch with my daughter....delicious but made a few changes...used red onion and added a teaspoon of red wine vinegar and a teaspoon of sugar when cooking the oni...

I've made this twice, and everyone loved it! Try it with asparagus, which goes well with salmon

This casserole is fabulous! I reduced the amount of cheese and omitted the green onions. Dried dill worked just fine. Also reduced the oven temperature to 350 degrees. A definite keeper!

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