MexiSalmon Breakfast Bake
1 1/2 cups fresh or frozen sweet bell pepper strips
7 eggs
1/2 cup water
1 1/2 teaspoons Cajun or Creole seasoning
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend, divided
Preheat oven to 400°F. Spray a 9-inch baking dish with vegetable cooking
spray. Microwave peppers on HIGH on microwave-safe plate (frozen peppers;
2 to 3 minutes; fresh peppers: 1 to 2 minutes). Drain or pat dry peppers. Transfer
peppers to baking dish. Beat together eggs, water and seasoning. Stir in salmon
and ¾ cup cheese. Pour egg mixture over peppers. Top with remaining ¼
cup cheese. Bake 18 to 20 minutes, until puffed and golden.
Hash Brown Variation: Omit peppers, substituting 2 cups
thawed hash browns. Proceed with recipe as directed, baking for 20 minutes.
Serving Size: 6.