Salmon Breakfast Bake

This is Mary’s recipe.  Plenty of protein and good carbs from the sweet potatoes!!

Use coconut oil or grass fed butter to grease 9 x 13 pan.   375 oven.

2  cans wild caught salmon ( 5  oz. cans)

9 eggs

2 Tab. milk (can use whole, almond, skim etc.)

2 cups kale

1 chopped onion

1 cup chunked sweet potatoes  (Target has these in their freezer section if you aren’t using fresh)

salt and pepper to taste

can add basil, smoked cayenne pepper, dill or even a little liquid smoke

Layer sweet potato chunks in bottom of casserole dish.   Mary, adds remaining ingredients to her blender and pulses several times to mix up.   She pours mixture over top of potatoes and she’s ready to bake.

If you want to layer your casserole, flake salmon over sweet potatoes,  layer kale and onions on top.  Mix up eggs, milk, seasonings and herbs and pour mixture over all.

Bake until golden brown and set.  Knife inserted in middle should come out clean.  Approx 40 minutes.