Alaska Salmon Broccoli Cheddar Brunch Bake • Seafood Nutrition Partnership


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.

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.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.