*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
AWESOME! I made this for Christmas breakfast and EVERYONE loved it. I made it again on New Years morning from memory (it's pretty easy) and left out a couple things on accident. The original is perfect!
Big hit for Christmas brunch!! I left out the green onions (some people were not onion fans) used a lb. of smoked salmon cream instead of milk and baked at 350 for 50 minutes. A special dish (not your ordinary casserole) for a special day!
Made this dish today for Sunday brunch with my daughter....delicious but made a few changes...used red onion and added a teaspoon of red wine vinegar and a teaspoon of sugar when cooking the onions/garlic. Substituted shredded sharp cheddar instead of swiss and agree that it cooks up perfectly at between 25-30 minutes at 400 degrees. Would have been burned at 50...other than that it was delicious. I will make it again.
I made this Christmas morning and it was delicious! I found the baking time was a bit too long and too high. I would recommend 40 mins on 375. The flavors really compliment each other. I will make this recipe again and again!
I made this for a holiday brunch with 8 guests. I changed the recipe a bit in addition to the 6 split croissants I add 2 or 3 more which I tore completely into little pieces. I layered as directed but added steamed asparagus only used shredded Swiss and mozzarella cheese which I didn't measure but it was at least a total of 3 cups cheese. I increased the smoked salmon to a full pound. I used 14 eggs and 3 extra egg whites 1 cup whole cream then decided that I should put about 1/2 cup milk to egg batter. I topped it all with the 6 croissant tops I reserved and let sit over night in the fridge. Next morning I let sit on counter for an hour to bring closer to room temp. I am only citing the changes I made all other ingredients stayed the same except I omitted any added salt. As others suggested I reduced cook time to 35 min at 400 degrees Fahrenheit. Oh my goodness!! It was delish! Everyone raved and had more than one serving. There was very little left over. We called it smoked salmon soufflé because it was so light yet rich! I'll have to seriously stick to my diet for a long time to make up for it but it was so worth it!