This Alaska Salmon Broccoli Cheddar Brunch Bake is a yummy way to start the weekend with the whole family. Packed with salmon, veggies, and cheese, even the little-ist of kids will be coming back for seconds.
| 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 | |
| 8 eggs | |
| 3 cups half and half or whole milk | |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 Tablespoon minced fresh garlic | |
| 8 cups 1-inch-diced hearty French bread | |
| 3/4 cup sliced green onions | |
| 3 cups broccoli, fresh blanched or thawed and drained and cut into 1-inch pieces | |
| 2 cups coarsley grated cheddar cheese | |
| 1/2 cup grated Parmesan cheese, divided |
Recipe from Alaska Seafood Marketing Institute
| 1. | 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 drained salmon. |
| 2. | 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. |
| 3. | 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. |
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