“Egg Bake” is a general term here in the Midwest for a large baked egg casserole, with infinite room for variations – some include lining the pan with buttered toast, fried potatoes, polenta, or even pancakes. Here is a great recipe for a smoked salmon egg bake which cuts out the starch to make room for flavor.
Northern Waters Smokehaus Egg Bake with Smoked Salmon
Preheat Oven at 350 degrees
Butter a 13×9 casserole dish
2 Tbsp butter
12 eggs – We use the unbeatable Locally Laid, a Duluth egg concern
3/4 cup of shredded cheese, such as Gruyere, Prairie Breeze, or Manchego
1 medium red onion, thin-sliced
1/2 lb smoked salmon with Dill, skinned and flaked
2-3 Tbsp capers, to taste
2/3 cup grated Parmigiano
Salt and Pepper to taste
Saute the onion in a medium saucepan until translucent. Remove from heat. Whisk the eggs, shredded cheese, capers, salt, and pepper in a large bowl.
Scatter the bottom of the casserole dish with 1/2 of the sauteed onion. Evenly pour the egg mixture over them. Next, scatter the smoked salmon over the egg mixture and top with the remaining onion. Finally, sprinkle with the Parmigiano.
Bake for 25-30 minutes, or until the egg has set in the center. Let cool 10-15 minutes before devouring.