Salmon Breakfast Bake

Salmon Breakfast Bake

INGREDIENTS

• 2 tbsp ghee (or butter)
• 1 medium onion, thinly sliced crosswise
• 8 large eggs
• 1 cup red, yellow and/or orange peppers, chopped
• 1 cup kefir (or whole milk)
• 1 cup mushrooms
• 1 tbs chopped fresh dill
• Sea Salt and black pepper
• 1 tsp nutmeg
• 6 oz. wild caught Alaskan salmon fillet
• Optional:
• 3/4 cup goat cheese, crumbled
• 
  

INSTRUCTIONS

1

Preheat oven to 350 degrees F

2

Place tin foil on baking tray. Pat salmon dry and place on tin foil. Season with salt and pepper and bake for 14-16 minutes. Remove and cut into bite sized pieces.

3

Melt the ghee in a 10-inch sauté pan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the mushrooms and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.

4

Spread mixture with ghee over bottom of greased pan

5

Spread salmon pieces over onion mixture

6

Beat the eggs in a medium bowl with the kefir, 1 tbsp of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.

7

Pour egg mixture over onion mixture

8

Bake for 35 minutes

9

Sprinkle goat cheese over top and serve (if desired, not Whole30 compliant)

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