Salmon Broccoli Cheddar Brunch Bake

SERVINGS: 6 | PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hour

• 2/ 6 oz Lummi Island Wild Salmon, cooked
• 8 eggs
• 3 cups half and half or whole milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon minced fresh garlic
• 8 cups 1-inch-diced hearty French bread
• 3/4 cup sliced green onions
• 3 cups broccoli, fresh blanched or thawed and drained and cut into 1-inch pieces
• 2 cups coarsley grated cheddar cheese
• 1/2 cup grated Parmesan cheese, divided

In a large bowl, whisk together the eggs, half-and-half, salt, pepper and garlic until well combined. Add the bread, onions, broccoli and cheddar cheese and half of the Parmesan cheese. Then fold in drained salmon.

Place in a 9-by-13-inch baking pan. Cover and refrigerate for at least 1 hour or overnight (preferably) so the bread soaks up the egg mixture. Uncover and sprinkle the remaining Parmesan over the top.

When ready to serve, bake in a preheated 350F oven for approximately 45 to 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Recipe Credit to: www.seafoodnutrition.org