Breakfast Strata With Smoked Salmon Recipes

Steps:

• 1. Pre-heat oven to 350 and spray bottom and sides of 9" spring form pan
• 2. Melt butter and cream cheese in a large bowl in microwave and whisk together
• 3. whisk in cream, salt, pepper and chopped dill
• 4. add 6 large eggs and whisk together well
• 5. shred gruyere cheese and set aside
• 6. Take largest (center portions) of round bread and dip in egg mixture. You will add two pieces to form the round to match the pan. You may have to use portions of smaller pieces to fill the round completely.
• 7. Crumble close to half of the smoked salmon on top of the bread.
• 8. Sprinkle a third of the shredded gruyere on top of the salmon
• 9. Repeat steps 6-9 for layer two
• 10. Repeat steps 6-9 for layer three, but in this layer, you will have little (or none if you prefer) smoked salmon
• 11. Pour any remaining egg/cream mixture evenly over the final layer
• 12. Place springform pan on jelly roll pan (or something large enough with lip in case there is leaking liquid)
• 13. Cover with foil and bake for 20 minutes covered
• 14. Remove foil and bake another 20-30 minutes uncovered until it feels firm in the center
• 15. Cool for 10 minutes, remove outer form, slice, serve and enjoy!

Steps:

• For the everything-bagel strata: Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and Parmesan; blend until smooth. Season with salt and pepper. Add the dill, blend a few seconds, and then blend in the lemon zest.
• Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the pieces to totally submerge them in the custard. Transfer the mixture to a buttered 9-by-13-inch baking dish. Cover and refrigerate for at least 2 hours and up to 12 hours, pressing on the bagels a few times.
• Preheat the oven to 350 degrees F.
• While the oven heats, remove the strata from the refrigerator and place on a baking sheet. Bake until puffed and lightly golden brown at the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
• For the caper relish: Combine the capers, dill, tomatoes and onions in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.
• To serve, cut the strata into large round circles (like a bagel) and place on a plate. Top with a few slices of smoked salmon and some of the relish.

Steps:

• Butter 13x9 baking dish.
• Arrange broccoli and half of green onions evenly over bottom of dish. Sprinkle with smoked salmon, Monterey Jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Preheat oven to 375.
• Mix eggs, milk, baking mix, salt and pepper in blender until smooth (or in bowl using beaters).
• Pour batter over salmon mixture.
• Bake casserole until just set in center, about 30 minutes.
• Let cool 10 minutes before serving.

Steps:

• Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
• Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.