Smoked Salmon Breakfast Casserole

When you are looking for a breakfast that is both elegant and easy this holiday season, this crowd-pleasing casserole is just the ticket!!
(serves 6)

6 large eggs
3 large egg whites
3/4 cup 2% milk
1/2 cup plain whole milk cottage cheese
2 T. minced fresh chives
1 t. Dijon mustard
1/4 t. freshly ground pepper
1 T. canola oil
1 lb. russet potatoes, peeled and cut into 1/2" cubes (about 3&1/2 cups)
1/2 cup thinly sliced leeks
1/4 cup minced shallot
8 oz. hot-smoked wild-caught* salmon, flaked
1/2 t. crystallized lemon*
2 oz. herbed* goat cheese, crumbled (about 1/2 cup)
2 T. chopped fresh dill

Preheat oven to 350. Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside. Heat oil in a 10" cast-iron* skillet over med. heat. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender, about 8 min., stirring occasionally. Uncover, add leeks and shallot, and cook 5 min. stirring occasionally, until soft. Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Sprinkle with crystallized lemon. Bake for 25 min. or until egg mixture is set. Garnish with dill.

"Everyone in the world should get a standing ovation at least once in their life because we all overcometh the world." ~ the movie, "Wonder"

Happy Friday, Friends!! Have FUN today.

Love,

MM