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December 23, 2012

Recipe for egg and cheese breakfast casserole with smoked salmon and leeks {gluten-free}

A treat for holiday breakfast: egg and cheese casserole with smoked salmon and leeks.

Everything about Miami Beach has changed since my dad treated me to my first taste of scrambled eggs with lox and onions at Wolfie's, an old Jewish delicatessen on Lincoln Road. Wolfie's has closed; Lincoln Road is now a chic mall for shopping and bar-hopping, and the part of Miami Beach where my grandparents lived (in the Cardozo Hotel, an Art Deco landmark) no longer abuts the water, thanks to a beach reconstruction project years ago. I haven't eaten eggs with lox and onions for years, since my dad passed away, but recently I've been craving that combination of creamy eggs and salty smoked salmon. I decided to reconstruct the scrambled egg dish just a bit, and turn it into an egg and cheese breakfast casserole, with bits of smoked salmon, leeks from the garden, and mild mozzarella cheese. I added parsley, as a tribute to the sprig of curly parsley that Wolfie's always threw on the plate, whether it needed to be there or not. Enjoy this egg casserole for a holiday breakfast.

A favorite scrambled egg dish reimagined as a breakfast casserole.

Egg and cheese breakfast casserole with smoked salmon and leeks

From the pantry, you'll need: eggs, shredded cheese, olive oil, thyme, fresh black pepper, cooking spray.

Serves 5-6.

Ingredients

Cooking spray (canola or olive oil)
1 Tbsp olive oil
1 large leek, trimmed, washed, and diced
10 large eggs
2 cups grated or shredded cheese (I use reduced-fat shredded mozzarella, from the supermarket, or any leftover shredded cheese from my freezer.)
2 Tbsp skim milk
2 oz smoked salmon, diced
1/2 tsp dried thyme leaf
1/2 tsp kosher salt
1/2 tsp fresh black pepper
3 Tbsp chopped flat-leaf parsley

Directions

Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.

In a nonstick frying pan, heat the olive oil, and sauté the leeks for 2 minutes. Remove the pan from the heat, and set aside to cool.

In a large bowl, whisk the eggs. Then, stir in all of the remaining ingredients, including the cooked leeks. Pour the mixture into the casserole dish.

Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.

(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes.)

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Asparagus, egg and cheese casserole
Corn, green chile, egg and cheese casserole
Egg and cheese casserole with chayote squash and green chile
Asparagus, mushroom and sausage quiche
Breakfast quesadilla with smoked salmon and brie

Other recipes that use these pantry ingredients:
Kale and feta breakfast casserole, from Kalyn's Kitchen
Broccoli bacon cheddar frittata, from Sass & Veracity
Roasted tomato and zucchini frittata, from Foodiecrush
Lemon frittata with leeks and goat cheese, from The Kitchn
Sausage apple overnight breakfast casserole, from Real Mom Kitchen

Comments

This would be a very special way to start Christmas morning Lydia. I hope you and your family have a wonderful Christmas season. Let the sun shine!

A festive breakfast, indeed, filled with great memories! I'm craving some lox just thinking about it.

Bellini, wishing your family a very happy holiday, one filled with good food and lots of love.

TW, I can't help but think about my dad every time I make this dish. Happy memories.

What a delicious memory of your dad. I've never tried smoked salmon in an egg dish like this, but I have no doubt I'd like it!

Kalyn, the combination of salty and smooth (from the eggs and cheese) is really delicious. I'm sure you'd like it.

Wonderful! I'm hungry, now. Will have to buy some of the ingredients next time I go shopping.

Love how you created this memorable breakfast with your dad.

Paz, I know there's very good smoked salmon in your part of New York!

Jeanette, I was lucky to be the oldest child, and the only daughter, and I loved going out with my dad when I was a little girl.

What a great and easy dish and honestly you could probably cut squares and put on toast for a breakfast sandwich on the go!!

Lydia, this looks wonderful and I plan to make it next weekend. What size casserole dish? Looks like maybe a 9" square?

Naomi, any size casserole dish will do. I use a square or oval 13" pan. You can make this in a Bundt pan, too.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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