Cheesy Smoked Salmon and Asparagus Breakfast Casserole

Recipe compliments of Gail Kunkle


2 cups asparagus pieces 

10 green onions—chopped 

1/2 pound sliced smoked salmon, cut into 1" pieces 

2 cups Monterey jack cheese—grated 

8 ounces cream cheese—chilled, cut into 1/4" to 1/2" pieces 

8 large eggs 

2 cups whole milk 

1 cup buttermilk baking mix (such as Bisquick) 

1/4-teaspoon salt 

1/4-teaspoon pepper


Butter 9 x 13 x 2 baking dish. Arrange asparagus and half the green onions evenly over bottom of the dish. Sprinkle with smoked salmon, jack cheese, cream cheese pieces and remaining half of green onions. (Can be prepared one day ahead. Cover and refrigerate).

Preheat oven to 375. Mix eggs, baking mix, milk, and salt and pepper in blender until smooth. Pour batter over salmon mixture. Bake casserole until just set in center, about 30 minutes. Let cool 10 minutes before serving.