Ingredients
- 1can 1can (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
- 8 8 eggs
- 3 cups 3 cups half-and-half or whole milk
- 1 teaspoon 1 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- 1 Tablespoon 1 Tablespoon minced fresh garlic
- 8 cups 8 cups 1-inch-diced hearty French bread
- 3/4 cup 3/4 cup sliced green onions
- 3 cups 3 cups fresh blanched (see method below) or thawed and drained frozen broccoli florets,
- cut into 1-inch pieces
- 2 cups 2 cups (8 ounces) coarsely grated cheddar cheese
- 1/2 cup 1/2 cup grated Parmesan cheese, divided
Servings:
Units:
Instructions
- In a large bowl, whisk together the eggs, half-and-half, salt, pepper and garlic until well combined. Add the bread, onions, broccoli and
- cheddar cheese and half of the Parmesan cheese. Then fold in the drained salmon.
- Place in a 9-by-13-inch baking pan. Cover and refrigerate for at least 1 hour or overnight (preferably) so the bread soaks up the egg
- mixture. Uncover and sprinkle the remaining Parmesan over the top.
- When ready to serve, bake in a preheated 350F oven for approximately 45 to 50 minutes or until puffy and golden and a knife inserted in the
- center comes out clean.
- Cook's tip: Quickly blanch fresh broccoli by placing in a loosely covered microwavable container and cooking on high for 1 minute or until
- just bright green.
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