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The potatoes and Traeger seasoning give this hearty smoked salmon breakfast casserole a great warm flavor. Cook it up using leftover salmon, or grab a fresh slab and get smoking.
1 Pound salmon fillets
2 Tablespoon Traeger Chicken Rub
1 Pound Yukon Gold potatoes, thinly sliced
2 Tablespoon Olive oil
2 Cup cubed white bread
2 Large scallions, thinly sliced
unsalted butter
6 Large eggs
1 1/2 Cup milk
1 Tablespoon minced fresh dill
1 Teaspoon dry mustard
1/2 Teaspoon Kosher salt
1/2 Teaspoon freshly ground black pepper
sour cream
red onion, diced
lemon wedges
capers
1 Pound salmon fillets
2 Tablespoon Traeger Chicken Rub
: 180 ˚F
: 180 ˚F
: 180 ˚F
1 Pound Yukon Gold potatoes, thinly sliced
2 Tablespoon Olive oil
2 Cup cubed white bread
2 Large scallions, thinly sliced
unsalted butter
6 Large eggs
1 1/2 Cup milk
1 Tablespoon minced fresh dill
1 Teaspoon dry mustard
1/2 Teaspoon Kosher salt
1/2 Teaspoon freshly ground black pepper
: 350 ˚F
: 350 ˚F
As Needed sour cream
As Needed red onion, diced
As Needed lemon wedges
As Needed capers