Arugula + Smoked Salmon Breakfast Bake

I’m all about these breakfast bakes. There’s just so much flexibility that you can’t go wrong, unless, of course, it’s early and you start throwing in M&M’s or spooning raspberry jam into the mix. Early hours can have that affect on a person. I used a wild/sprouted rice and quinoa blend, arugula, smoked salmon and a plethora of herbs to create this ideal throw-it-together-and-let-it-bake-while-you-get-ready breakfast.

You may remember back in the day, I posted this recipe for mini fritattas. This bake is similar in that it is great for an on-the-go breakfast that can be prepped Sunday night for the week! It’s always such a daunting task – assembling breakfasts for the week – on a Sunday evening, but when it comes down to it, avoiding morphing into a hangry monster first thing Monday morning for all of your coworkers to enjoy is worth it. Do it for the poor souls with whom you share a cubicle wall.


What do you have in your fridge right now? Anything you’d put in an omelette? PERFECT. You’re ready.


NOTE: I made mine in a small baking dish and it made about 2 servings (or 1 large serving. Ahem.) If you’re making this in a 9×13, I would quadruple the recipe.



  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, beat the eggs.
  3. Add other ingredients and mix well, until all ingredients are incorporated.
  4. Pour into greased baking dish, cover with foil and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Enjoy warm, or slice and store for morning breakfasts!

But wait! There’s more!

Popsicle giveaway

Congratulations to Kanani, the winner of a fabulous new popsicle mold! Thanks to everyone who participated and shared their favorite popsicle variety! We will be emailing you shortly to get your shipping info. 🙂


2 thoughts on “Arugula + Smoked Salmon Breakfast Bake

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