Light & Fluffy High-Protein Smoked Salmon Egg Casserole Recipe (9 Ingredients) by Elisa Schmitz
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I'm on a quest to take in more healthy sources of protein. Because wild-caught smoked salmon is one of my favorites, I decided to combine it with an easy egg casserole. The result is this light and fluffy high-protein smoked salmon egg casserole recipe.
This creamy delicious salmon egg casserole has a custard-like texture, thanks to another one of my favorite high-protein ingredients: cottage cheese. When whipped in a blender, cottage cheese becomes light and creamy, helping to make this casserole a wonderful addition to a Mediterranean Diet. Check out the health benefits of cottage cheese and the health benefits of smoked salmon.
To make this gluten-free egg casserole, here are the wholesome ingredients you need to gather: extra virgin olive oil, yellow onion, red bell pepper, fresh spinach, eggs, cottage cheese, Parmesan cheese, mozzarella cheese and smoked salmon. You sauté the onions, peppers and spinach before whipping the cottage cheese with the eggs in a blender. You add the other cheeses and smoked salmon to the mixture then put everything together into a casserole dish. You bake it until the casserole is cooked through and golden.
Serve this flavorful egg casserole for breakfast or as an elegant brunch alongside some fresh fruit, bagels or your favorite side dishes. It also can provide a boost of protein any time you need an energizing snack throughout the day.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 to 45 minutes
Total Time: 50 to 60 minutes
Servings: 8
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 5 ounces fresh baby spinach
- 12 medium eggs
- 2 cups cottage cheese
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 ounces cold-smoked, wild-caught sockeye salmon, diced
Recipe Notes
- I used my medium-sized Le Creuset casserole dish, which measures 10x8 inches.
- I used a red bell pepper, but you can use any color bell pepper you prefer.
- I used cold-smoked, wild-caught sockeye salmon, but you can use your favorite smoked salmon.
- Store leftovers in an airtight container in the refrigerator or freezer.
Here's how to make it:
- To a large skillet or sauté pan with sides over medium heat, add the olive oil, onions and peppers. Sauté until crisp tender, about 3 minutes. Add the spinach and sauté until wilted, about 1 minute. Remove from heat.
- Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
- Pour the cottage cheese mixture into a medium mixing bowl. Add the mozzarella and Parmesan cheeses. Stir to combine.
- Add the vegetable mixture to the cheese mixture. Season with salt and pepper, to taste, if desired. Stir to combine.
- Fold in the smoked salmon until incorporated.
- Pour the mixture into a baking pan or casserole dish (see Recipe Notes) that's been sprayed with cooking spray.
- Bake in a preheated 350-degree F oven for 30 to 40 minutes, or until the casserole is cooked through and golden. Allow to cool for a few minutes before slicing and serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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