This recipe was inspired by an egg casserole that my mom and grandma make but I healthied it up a bit by skipping the butter and adding some nice salmon. Adam and I both agreed that my better-for-you version was even tastier than the original. ****Please note – this recipe needs to be assembled at least 8 hours ahead of time.
Yields: 4 servings; Prep Time: 10 minutes; Cook Time: 40 minutes
- 4 large eggs
- 1 cup skim milk
- 1/4 tsp salt
- 8 slices white bread, cut into 9 squares per slice
- 8 oz smoked salmon, roughly chopped
- 4 oz reduced-fat sharp cheddar, shredded
- Prepare an 8×8 inch pan with baking spray.
- In a large bowl, whisk together eggs, milk, and salt.
- Divide the bread pieces in half. Arrange half of the bread pieces in the bottom of the prepared casserole dish. Cover bread with an even layer of cheese and salmon; you may want to break up the fish a bit more with your fingers while you spread it. Evenly top fish and cheese with the remaining bread.
- Pour egg mixture evenly over the bread. I recommend transferring the liquid from the bowl to a measuring cup to make this a little easier. Cover casserole with aluminum foil and let sit for at least 8 hours (preparing the dish the night before serving works perfectly).
- Preheat oven to 350 degrees Farenheit. Uncover casserole dish and bake for 40 minutes.