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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Smoked Salmon Cauliflower Asparagus Breakfast Casserole Recipe

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This recipe for Smoked Salmon Cauliflower Asparagus Breakfast Casserole is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 c small cauliflower florets, fresh or frozen
1 c asparagus, finely diced
4 oz smoked salmon, finely diced *I used 10oz
10 eggs
1/4 c heavy cream or coconut milk
1/3 c chives, finely diced
1 Tbsp fresh dill, minced
lots of freshly ground black pepper
Directions:
Directions:
Preheat oven to 350º. Grease 9x13 glass baking dish. If using fresh cauliflower: steam the cauliflower for 4-6 minutes until tender but not mushy. (Frozen cauliflower does not need to be steamed). Dice the asparagus. Spread cauliflower on the bottom of the baking dish, layer on the asparagus. Layer on the smoked salmon. In a mixing bowl, whisk together the eggs, cream, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and bake in the preheated oven for 35-40 minutes or until the casserole is done all the way through.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
'The Golden Spoon' in Hopkinton served a Paleo dish at an open house for a gym and I fell in love. Found this online and it is pretty close...
This is a great way to use the 'bottoms' after trimming asparagus for 'asparagus wrapped with proscuitto' appetizer. Just discard any woody/white parts and slice the rest.

 

 

 

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