Overnight Salmon Breakfast Casserole

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Here’s Why This Salmon Breakfast Casserole Recipe Works

Custardy bread base: Like French toast, the bread soaks up every drop of custard, but here it bakes savory, with smoky salmon, fresh herbs, and melted cheese.

Company-worthy but effortless: It looks elegant enough for brunch guests but is just as easy as a dump-and-bake casserole.

Asparagus that stays crisp-tender: Layer it in raw so it roasts as the strata bakes, keeping its color and bite.

Overnight ease: Assemble it ahead, let the bread soak, and wake up to a casserole that’s ready to bake.

Savory Overnight Breakfast Strata

Savory and make-ahead friendly, this salmon strata is layered with bold flavor. It is easy enough for a stress-free brunch, and still impressive for guests. If you’re looking for something a bit sweet and savory, try my Monte Cristo Casserole. It balances ham, cheese, and a touch of jam in a French toast-style bake.

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

4.89 from 9 votes

Overnight Salmon Breakfast Bake

By Pat Nyswonger

This savory strata is like a French toast bake gone elegant. It's a crowd-pleaser for breakfast or brunch and it is easy to prep ahead of time.

If you make this recipe, please leave a star rating and comment.

Servings: 8 Servings

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Ingredients 

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• ▢ 1 ¼ pounds bread, crusts removed, approximately 1 loaf of French bread
• ▢ 10 large eggs
• ▢ 3 cups whole milk
• ▢ 8 ounces cream cheese, room temperature
• ▢ ½ teaspoons salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 ½ pound asparagus, trimmed and cut into 1-inch pieces
• ▢ 1 pound smoked salmon
• ▢ ¼ cup chopped fresh dill
• ▢ 8 ounces gruyere cheese,
• ▢ 2 ounces Parmesan cheese, grated
• ▢ ½ teaspoon smoked paprika
• ▢ 2 to 3 Sprigs fresh dill

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Instructions 

Prepare the Ingredients:

• Cut bread into 1-inch size cubes and add to a large bowl
• To the bowl of the food processor, add the eggs, cream cheese, milk, salt, mustard, and pepper. Pulse until smooth. 
• Add the asparagus and smoked salmon to individual bowls
• In another bowl add the Gruyère cheese and dill, toss to combine.
• Grate the Parmesan cheese into a small dish
• Arrange the dishes on your workspace: Egg mixture, bread cubes, cheese-dill mixture, asparagus, salmon, Parmesan cheese, paprika and dill.

To Assemble:

• Grease an ovenproof 9×13 casserole dish or spray with non-stick baking oil 
• Add 1/2 of the bread cubes to the prepared baking dish; then 1/2 of the egg mixture, sprinkle with 1/2 of the cheese-dill mixture, 1/2 of the asparagus and 1/2 of the smoked salmon. Press down on the layer slightly with a spatula. Repeat with the remaining ingredients. Distribute the Parmesan cheese evenly over the top and dust with paprika. 
• Cover the dish with foil and refrigerate overnight. (*See Notes)
• When ready to bake the strata, transfer from the refrigerator, and allow the dish to sit on the countertop while the oven heats. 
• Preheat the oven to 350°F and bake the strata for 40 minutes, remove the foil and bake for an additional 15-20 minutes until the strata is golden brown and crisp on top. 
• Transfer from the oven and allow to cool for 10 minutes, sprinkle with additional chopped dill before cutting into square serving sizes.

Notes

Refrigerate overnight: Letting the unbaked strata rest in the fridge allows the bread to fully absorb the custard.

Remove the crusts: Bread crusts don’t soak up custard well and can turn tough. Trim them before cubing.

Measure the bread: You’ll need about 6 cups of lightly packed bread cubes.

Choose your milk: Low-fat milk works, but whole milk or half-and-half creates a richer custard.

Foil tip: Spray the underside of your foil with nonstick oil so the cheesy topping doesn’t peel off.

Check for doneness: Begin testing at 50 minutes. Insert a knife into the center, if it comes out clean, the strata is ready.

Want more color? If it’s fully baked but you’d like a deeper golden top, switch to broil for the last minute or two. Watch closely so it doesn’t burn.

Nutrition

Serving: 1 serving, Calories: 537kcal, Carbohydrates: 27g, Protein: 40g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Cholesterol: 313mg, Sodium: 2033mg, Fiber: 3g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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