| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mexi-Salmon Breakfast Bake

1 1/2 cups fresh or frozen sweet bell pepper strips
7 large eggs
1/2 cup water
1 1/2 teaspoons Cajun or Creole seasoning
1 (14.75-ounce) can Alaska salmon, drained and chunked
1 cup shredded colby-jack or Mexican cheese blend, divided use

1. Preheat oven to 400°F (205°C). Spray a 9-inch baking dish with vegetable cooking spray.
2. 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.
3. Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese.
4. Bake 18 to 20 minutes, until puffed and golden.

Makes 6 servings.

Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns. Proceed with recipe as directed, baking for 20 minutes.

Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.