Ingredients
- Vegetable oil cooking spray
- 1-1/2 cups 1-1/2 cups (about 7 oz.) fresh or frozen sweet pepper strips
- 7 7 eggs
- 1/2 cup 1/2 cup water
- 1-1/2 teaspoons 1-1/2 teaspoons Cajun or Creole seasoning
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 cup 1 cup (4 oz.) shredded Colby-Jack or Mexican cheese blend, divided (3/4 cup 1/4 cup)
Servings:
Units:
Instructions
- Preheat oven to 400F. Spray coat a 9-inch baking dish. Microwave peppers on HIGH on microwaveable plate (frozen peppers: 2 to 3 minutes;
- fresh peppers: 1 to 2 minutes). Drain and 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.
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