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

1. Prepare an 8×8 inch pan with baking spray.
2. In a large bowl, whisk together eggs, milk, and salt.
3. 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.
4. 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).
5. Preheat oven to 350 degrees Farenheit.  Uncover casserole dish and bake for 40 minutes.