Mexi Salmon Breakfast Bake
Ingredients:
Vegetable oil cooking spray
1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup)
Vegetable oil cooking spray
1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
7 eggs
1/2 cup water
1-1/2 teaspoons Cajun or Creole seasoning
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup & 1/4 cup)
Directions:
Preheat oven to 400°F. Spray coat 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2-3 minutes;
fresh peppers: 1-2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish. Beat together eggs, water and seasoning.
Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Variation:
Omit peppers, substituting 2 cups thawed hash browns. Bake for 20 minutes.
Preheat oven to 400°F. Spray coat 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2-3 minutes;
fresh peppers: 1-2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish. Beat together eggs, water and seasoning.
Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Variation:
Omit peppers, substituting 2 cups thawed hash browns. Bake for 20 minutes.
