Salmon Egg Bake Recipe (Salmon Frittata)

This oh-so-easy Salmon Egg Bake (a.k.a. salmon frittata) features tender baby potatoes, crunchy asparagus, and delicious flaked salmon baked into a tender and fluffy frittata-style casserole.

It’s the perfect healthy and satisfying breakfast, brunch, or dinner dish. Ready in under an hour!

Whether you’re in the mood for a healthy breakfast casserole, a fancy brunch frittata, or an elegant breakfast-for-dinner idea, this salmon egg bake with potatoes and asparagus has it covered!

Why You’ll Love This Recipe

If you noticed the lengthy cooking instructions – don’t let them deter you. It’s a breeze to whip up!

Here are a few more reasons you’ll love this salmon frittata:

• Easy to make. This recipe is straightforward, with simple steps that offer a stress-free cooking experience.
• Great for meal prep. You can serve it immediately or enjoy it throughout the week for a protein-packed breakfast, lunch, or dinner.
• Filling and flavorful. Combining flavorful, nutrient-rich ingredients creates a satisfying dish to keep you full longer.

Ingredient Notes

Here’s a rundown of everything you’ll need to make this absolutely delicious salmon frittata:

• Olive oil – Used to grease the baking dish. For extra richness, substitute melted unsalted butter or ghee here.
• Baby potatoes – The hearty, fork-tender base of our casserole. Look for baby Yukon gold potatoes for the best taste and texture.
• Asparagus – Adds a delightfully fresh crunch and a boost of fiber and vitamins. For the best results, choose fresh, firm, bright green spears.
• Eggs – The rich and creamy, protein-rich binding agent of our casserole. For the best results, use the freshest eggs you can find.
• Milk – Whole milk works great, but you can easily swap in dairy-free options like almond, coconut, or oat milk.
• Garlic powder – Provides depth of flavor without overpowering the dish.
• Salmon – Rich, savory salmon pairs beautifully with breakfast foods! I used a can of wild salmon, and it worked perfectly! Just make sure to drain it well to avoid excess moisture.
• Fresh dill – Adds a fresh, herbal finish touch! Fresh parsley, chives, or green onions work as substitutes if you don’t have dill.

How to Make Egg Bake

Follow these simple steps, and breakfast (or brunch!) will be on the table in no time. For the full recipe, including ingredient amounts, scroll to the recipe card below:

1. Prep the potatoes: Scrub the baby potatoes under cool running water, then place them in a medium saucepan. Cover with cold water and bring to a boil over medium-high heat. Cook uncovered until fork-tender. Drain, let cool, and slice in half.
2. Cook the asparagus: Wash the asparagus under cool running water and break off the tough ends. Place the spears in a steamer basket over the pot of boiling potatoes and steam until the spears are tender-crisp. Cool slightly, and cut in half.
3. Prepare the equipment: Set your oven to 375℉. Grease a 9×9-inch deep baking dish with olive oil. Set aside.
4. Prepare the egg mixture: While the oven preheats, beat the eggs with milk, garlic powder, and a pinch of salt in a large bowl. Set aside.
5. Assemble: Place the cooled potatoes in the baking dish, sliced side down. Flake the drained salmon and scatter it evenly over the potatoes. Pour 1/3rd of the egg mixture over top, then arrange the asparagus in a tidy layer. Top with the remaining egg mixture.
6. Bake and serve: Place the baking dish in the oven and bake until the egg is set and golden (35 to 45 minutes). Sprinkle with dill before serving, and enjoy!

Recipe Tips

Take note of these expert tips, and you’ll prepare this egg bake perfectly every time:

• Don’t overcook the potatoes. Allowing the baby potatoes to simmer until just tender is key, but be cautious of boiling them for too long. No one likes mushy, overcooked potatoes!
• Beat eggs thoroughly. Whisking fresh eggs until fully combined and slightly frothy will help to achieve a lighter, fluffier frittata. A solid 60 seconds of vigorous whisking should do the trick.
• Check for doneness and let it rest. You want to bake it until the eggs are just set in the center, as overbaking can lead to a dry, spongy texture. After baking, let the dish rest for a few minutes. This will make it much easier to slice.

Variations

If you’re looking to mix things up, here are some scrumptious ways to customize your baked salmon frittata:

• Add cheese – Add shredded cheese, such as cheddar, feta, goat cheese, or mozzarella, to the egg mixture and sprinkle some on top of the casserole before baking for a creamy, melty finish.
• Additional veggies – If asparagus isn’t available, you can use other steamed green vegetables like broccoli, leeks, or spinach. Add sauteed aromatic veggies like bell peppers, mushrooms, and onions to the egg mixture to enhance the flavor and nutrition.
• Switch up the spuds – If you don’t have baby potatoes, you can use regular potatoes cut into smaller chunks. Alternately, try cubed sweet potatoes or butternut squash for a slightly sweet twist.
• Spicy kick – Add a pinch of red pepper flakes, cayenne pepper, or a few dashes of your favorite hot sauce to the egg mixture for heat.

Serving Suggestions

Whether you’re enjoying this healthy egg bake for breakfast, brunch, or dinner, here are some tasty options to complement your meal:

• Fresh veggie salad – A fresh salad with a light vinaigrette, like this Fresh Vegetable Salad, Healthy Cabbage Salad, or French Grated Carrot Salad, adds a crisp, refreshing contrast.
• Crusty bread – Serve with warm, crusty bread or a baguette. The crunch pairs beautifully with the tender, creamy breakfast casserole.
• Fresh fruit – A side of seasonal fruit, like berries or melon, or this Fall and Winter Fruit Salad can add a refreshing touch.
• Avocado – Creamy avocado slices, a simple avocado salad, or cold avocado soup can bring a rich, creamy element to the plate.

Storing & Freezing

Storing: Let the egg bake cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2-3 days. Reheat individual slices in the microwave or oven until warmed through –or enjoy cold.

Freezing: To freeze, let the dish cool completely, then slice it into portions and wrap each piece in plastic or foil. Place the wrapped frittata slices in a freezer-safe bag and freeze for 2-3 months. Thaw overnight before reheating.

Frequently Asked Questions

What’s the difference between a frittata and a breakfast casserole?

While the terms “frittata” and “breakfast casserole” (or “egg bake”) are often used interchangeably, there are some technical differences. A frittata is usually cooked partially on the stovetop and finished in the oven, whereas a breakfast casserole is typically baked entirely in the oven.

Is this recipe gluten-free?

Yes, egg bakes/frittatas are gluten-free, as they are made with eggs and other naturally gluten-free ingredients like vegetables, meats, and cheeses. If you add anything extra, like pre-cooked meats or store-bought sauces, ensure they are also gluten-free.

More Healthy Breakfast and Brunch Recipes

If you loved this easy egg bake recipe with salmon, potatoes, and asparagus, check out:

• Sweet Potato Waffles
• Sunny Side Up Eggs with Vegetables
• Baked Eggs with Vegetables
• Egg Avocado Toast