Mexi-Salmon Breakfast Bake
Serve this Mexican-seasoned salmon, bell pepper, egg and cheese 'oven omelet' for brunch or supper.
1 1/2 cups fresh or frozen sweet bell pepper strips
7 large eggs
1/2 cup water
1 1/2 teaspoons Mexican seasonings
1 (14.75-ounce) can Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend - divided use
- Preheat oven to 400°F (205°C). Spray a 9-inch baking dish with vegetable cooking spray.
- Microwave peppers on HIGH on microwave-safe plate (frozen peppers; 2 to 3 minutes; fresh peppers: 1 to 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.
Makes 6 servings.
Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns. Proceed with recipe as directed, baking for 20 minutes.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.