Smoked Salmon Breakfast Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups french bread, cubed
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 cups new potatoes, 1/2-inch cubes
• 1/2 cup shallot, finely chopped
• 1/2 lb smoked salmon, flaked into bite-size pieces
• 4 large eggs
• 1 cup half-and-half
• 3 tablespoons sour cream
• 1 teaspoon dijon mustard
• 3 tablespoons chives, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 preheat oven to 400°f arrange bread on rimmed baking sheet. bake until pale golden, then cool.
• 2 butter 8x14" glass baking dish. melt butter with oil in heavy large skillet over medium-low heat. add potatoes. stir to coat and arrange in single layer. cover and cook until almost tender. uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally.
• 3 add shallots and sauté until soft, about 2 minutes. remove from heat. gently mix in bread and salmon. transfer mixture to prepared dish.
• 4 whisk eggs and next 5 ingredients in medium bowl to blend well. pour over potato mixture in dish. let stand 15 minutes, occasionally pressing bread into custard. (can be made 1 day ahead. cover; chill. let stand at room temperature 30 minutes before baking.).
• 5 bake casserole, uncovered, until custard is set, about 30 minutes. cut into squares and serve hot.