Smoked Salmon and Asparagus Egg Casserole
Flaked smoked salmon paired with tender asparagus tips, fresh dill, and leeks in a light and savory breakfast bake.
- Prep: 10 min
- Cook: 30 min
- Total: 40 min
- Servings: 7
- Cuisine: Nordic
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Pescatarian
- Paleo
- Whole30
- Keto
- Low-Carb
- Low-Sugar
- Low-Calorie
- Soy-Free
Tags
- bake
- fresh
- healthy
- tangy
- smoky
- rich
Ingredients
- 12 large eggs
- 0.5 cup canned coconut milk (unsweetened)
- 8 ounce smoked salmon (flaked)
- 1 bunch asparagus (trimmed, cut into 1-inch pieces)
- 1 leek (medium, sliced thin)
- 1 tablespoon olive oil
- 2 tablespoon capers (drained)
- 2 tablespoon fresh dill (chopped)
- 0.5 lemon (zested)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1 sliced leek and cut asparagus pieces for 4 to 5 minutes until crisp-tender.
- Transfer the sautéed leeks and asparagus into the prepared baking dish. Scatter 8 oz flaked smoked salmon and 2 tablespoons capers evenly across the top.
- In a bowl, whisk together 12 large eggs, 1/2 cup canned coconut milk, 2 tablespoons fresh dill, zest of 1/2 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the seasoned egg mixture into the baking dish over the salmon and vegetables.
- Bake for 24 to 28 minutes until set in the center and lightly golden on the edges. Let sit for 5 minutes before cutting into 7 portions.
Notes
Keeps well in the refrigerator for up to 4 days. Can be enjoyed warm or cold.
Nutrition (per serving)
- Calories: 235
- Protein: 19.8 g
- Carbohydrates: 3.7 g
- Fat: 15.6 g
- Fiber: 1.4 g
- Sodium: 595 mg
- Saturated Fat: 5.4 g
- Sugar: 1.5 g
- Cholesterol: 338 mg