When you're looking for a breakfast that is both elegant and easy this holiday season, our crowd-pleasing casserole is just the ticket. This multilayered marvel is loaded with crispy potatoes, hot-smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess. Hot-smoked salmon, unlike cured, is fully cooked—look for it in the fish case or packaged in the meat aisle of your grocery store. Our recipe hits all the marks for a hearty one-dish meal, with 25% fewer calories, 7g less saturated fat, and over 600mg less sodium than traditional meat-and-cheese breakfast casseroles. Use a well-seasoned cast-iron skillet for best results.
How to Make It
Preheat oven to 350°F.
Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside.
Heat oil in a 10-inch oven-safe skillet over medium. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 minutes, stirring occasionally. Uncover, add leeks and shallot, and cook 5 minutes, stirring occasionally, until soft.
Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Bake at 350°F for 25 minutes or until egg mixture is set. Garnish with dill.