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Smoked Salmon Breakfast Bake

cheese, salmon, breakfast

1 pkg (10 oz) fresh spinach
3 ounces smoked salmon; julienned
1 green onion; chopped
1 pkg (4 oz) cream cheese; cubed
1 1/2 cups shredded Jarlsberg cheese; 6 ounces
3 eggs
1 1/2 cups milk
3/4 cup all-purpose flour
1 tablespoon butter; melted and cooled
1 teaspoon baking powder
1/4 teaspoon (each) salt and hot pepper sauce

Trim spinach and rinse under water; shake off excess. In saucepan, cook spinach, covered, over medium-high heat, with just the water clinging to leaves, for about 5 minutes or just until wilted. Drain well and squeeze dry; let cool and shred. Spread spinach in greased 8-inch (8-cup) square glass baking dish. Evenly scatter salmon, onion, cream cheese and Jarlsberg cheese over top. (Make-ahead: Cover and refrigerate for up to 12 hours; bake 5 minutes longer.) In large bowl, whisk together eggs, milk, flour, butter, baking powder, salt and hot pepper sauce until smooth; pour over salmon mixture. Bake in 375°F oven for about 30 minutes or until golden and set in centre.

Contributor: Canadian Living Magazine, December, 2000

Yield: 6 servings

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