Overnight Salmon Breakfast Bake

Salmon casserole topped with cheese, asparagus, peppers, in blue dish.

4.89 from 9 votes

Overnight Salmon Breakfast Bake

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, Salmon Asparagus Strata

Servings: Servings

Author: Pat Nyswonger

Ingredients

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

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 9x13 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