Salmon Egg Bake Recipe

Name: Salmon Egg Bake
Yield: 4 servings
Cuisine: American
Ingredients: 1 (8 ounce) croissant dough; 1 cup Italian cheese blend; 6 ounces smoked salmon; 6 eggs; 14 cup milk; 1 teaspoon mustard powder; 34 cup vidalia onions or 34 cup sweet onion, chopped; 6 ounces asparagus spears, chopped; salt; pepper; paprika

Servings: persons

1 (8 ounce) croissant dough
1 cup Italian cheese blend
6 ounces smoked salmon
6 eggs
14 cup milk
1 teaspoon mustard powder
34 cup vidalia onions or 34 cup sweet onion, chopped
6 ounces asparagus spears, chopped
salt
pepper
paprika

1
Spray a 13 X 9 inch pan with non stick spray.
2
Line the bottom of the pan with unrolled croissant dough.
3
Layer salmon on dough.
4
Sprinkle cheese and onions over salmon.
5
Add asparagus.
6
I used copped asparagus but you can also use baby asparagus, fresh sliced portabello or any mushroom, chopped spinach, broccoli, the list goes on.
7
Beat eggs in a bowl.
8
Add dry mustard and milk.
9
Mix well.
10
Season with salt and pepper.
11
Pour over layers in pan.
12
Sprinkle with paprika.
13
I did mine on a diagonal and it looked really pretty!
14
Preheat oven to 350 degrees F.
15
Bake for 40-45 minutes.
16
Is amazing hot or cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) croissant dough, 1 cup Italian cheese blend, 6 ounces smoked salmon, 6 eggs, and more.

Yes, Salmon Egg Bake falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Egg Bake

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