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Fiesta Eggs with Salmon recipe

A Mexican-style salmon breakfast casserole.

Recipe: Fiesta Eggs withSalmon

8 large eggs1 cup (8-ounces) sour cream1/2 cup milk1 1/4 cup tomato-based salsa1/2 cup all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon garlic powder1 (7 1/2-ounce) can salmon, drained, flakedand any bones removed
1 cup shredded Monterey Jack cheese
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozencorn, thawed)
1/4 cup chopped onion
1/4 cup chopped pimento (optional)Salt and freshly ground pepper to taste
1 cup shredded cheddar cheese

  • Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch baking dish; set aside.
  • In a large bowl, whisk eggs; add sourcream, milk, salsa, flour, baking powder, garlic powder, saltand pepper; mixing well. Fold in salmon, Jack cheese, corn, onionand pimento.
  • Pour into prepared pan and sprinkle cheddarcheese over the top.
  • Bake approximately 45 to 60 minutes oruntil set and lightly golden brown.

    Makes 12 servings.

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  • Comments

    1 Comment


    If using canned beans and corn, pour both into a strainer, rinse with water and set aside. On a cutting board, chop the tomatoes and slice the avocado. Crack the four eggs into a bowl. Whisk the mixture until the yolks are completely combined with the whites.

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