This easy Salmon & Broccoli Egg Bake is full of flavor, and effortless and fast to prepare in about 40 minutes. It’s high-protein, low-carb and gluten-free, and packed with healthy colourful vegetables. It’s perfect to serve as a nutritious breakfast, or a satisfying weekend brunch! It combines tender chunks of fresh salmon, crisp-tender broccoli florets, and juicy cherry tomatoes, all bound together in a rich egg and whipping cream custard and topped with a beautifully melted layer of bubbling mozzarella cheese.
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Salmon & Broccoli Egg Bake
Ingredients
- 200 g salmon - skin removed
- 100 g broccoli - cut into florets
- 4 eggs
- 1/4 tsp salt
- 120 g dairy whipping cream
- 6 cherry tomatoes - halved
- grated mozzarella cheese
Instructions
- Line pan (5x8x3 inches) with parchment paper all sides up. Preheat oven at 190 degrees C.
- Cut salmon into bite-sized chunks and season with a pinch of salt and dash of pepper, set aside. Blanch broccoli in boiling water with some salt for 3-4 minutes. Then drop the broccoli in cold water for a minute. Strain well.
- Crack eggs into cup and lightly beaten with 1/2 teaspoon of salt and dash of pepper.
- Place salmon cubs and broccoli in the prepared pan, followed by beaten egg.
- Then pour whipping cream and cherry tomatoes on top over salmon & broccoli mixture, followed by grated mozzarella cheese.Bake in preheated o
- Bake in preheated oven for about 30 minutes. Let it cool for 3-5 minutes, then ready to serve warm or cold.
- 三文鱼西兰花烘蛋 Salmon & Broccoli Egg Bake
- 这款简易西兰花烘蛋风味浓郁, 制作轻松省时. 它不仅高蛋白、低碳水且不含麸质; 无论是作为营养丰富的早餐，还是作为犒劳自己的周末早午餐，都再合适不过了！
- 材料:
- 200克 三文鱼 (去皮)
- 100克 西兰花, 切小
- 4个 全蛋
- 1/4茶匙 盐
- 120克 淡奶油
- 6粒 樱桃番茄, 切半
- 莫扎里拉奶酪丝, 适量
- 做法:
- 烤盘(5x8x3寸)铺上油纸, 备用. 预热烤箱摄氏190度.
- 将三文鱼切小块状, 撒一点盐和胡椒粉腌制, 备用. 西兰花汆烫（放入少许盐）约3-4分钟，然后放入冷水浸泡1分钟, 沥干水分.
- 鸡蛋打散和1/2茶匙盐及少许胡椒粉, 拌匀.
- 将三文鱼和西兰花排入烤盘里, 倒上蛋液.
- 然后倒入淡奶油和放上番茄, 撒上莫扎里拉奶酪丝即可.
- 送入烤箱烘烤约25-30分钟. 待凉约30分钟即可脱模, 冷或温享用.