Recipe for egg and cheese breakfast 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.
Egg and cheese breakfast casserole with smoked salmon and leeks
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
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.)
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