Breakfast Salmon-Egg Bake

11 50 344
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Breakfast Salmon-Egg Bake
Health Highlights


2 tbsp Ghee
1 medium White onion (thinly sliced)
1 cup chopped Green bell pepper
1 cup pieces White mushrooms
171 gm Wild Atlantic salmon, smoked (skin removed, broken into 1/2-inch pieces)
8 medium egg Egg
1 cup Kefir (made from goat's milk)
1 tbsp Dill, fresh (chopped)
1 tsp Nutmeg, ground
1 tsp Sea Salt
1 tsp Black pepper


1. Preheat the oven to 350° F. Grease an 8-inch square baking pan.

2. In a 10-inch skillet over medium heat, melt the ghee. Add the onion and pepper and cook, stirring occasionally, until softened. Add the mushrooms and cook until softened and slightly browned, 3–5 minutes.

3. Remove the pan from the heat and spread the vegetable mixture in the prepared baking pan. Top evenly with the salmon.

4. In a medium bowl, combine the eggs, kefir, dill and nutmeg. Season with the salt and pepper. Beat well and pour over the salmon.

5. Bake until the center is set,35–40 minutes.



are a great source of protein and contain important B vitamins!

Nutrition Facts

Per Portion

Calories 344
Calories from fat 214
Calories from saturated fat 87
Total Fat 23.8 g
Saturated Fat 9.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.3 g
Cholesterol 430 mg
Sodium 1193 mg
Potassium 536 mg
Total Carbohydrate 9.3 g
Dietary Fiber 1.3 g
Sugars 6.8 g
Protein 23.8 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 1
Milk Alternative 0.3
Vegetables 1.2

Energy sources