Hash Browns, Eggs and Smoked Salmon Breakfast Bake


Hash Brown Smoked Salmon Breakfast Casserole


  • 8 oz. cream cheese room temperature
  • 1/2 c. whole milk
  • 3 T. butter melted
  • 1 bag 30 oz. frozen hash browns, thawed
  • 3/4 c. thinly sliced shallots
  • 4 oz. hot smoked salmon flaked
  • Salt and pepper
  • 6 eggs


  • Position a rack in the lower third of the oven; preheat to 375 degrees. Grease a 7" x 11" baking dish. In a large bowl, combine the cream cheese, milk and butter with a mixer until smooth. Add the hash browns, scallions, smoked salmon, salt and pepper to the cream cheese mixture in the bowl. Transfer to the baking dish; smooth the top. Make 6 shallow indentations in the has browns. Bake until the edges are brown, about 45 minutes.
  • Remove the baking dish from the oven. Preheat the broiler. Crack and egg into each indentation and season with salt and pepper. Broil until the whites are set about 4 minutes.
  • If you like your eggs cooked more, just turn off the broiler and leave the dish in the oven until the eggs are done to your liking.
  • Cut into squares and serve.

0 comments on “Hash Browns, Eggs and Smoked Salmon Breakfast BakeAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *