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Sheet-Pan Breakfast: Smoked Salmon and Quinoa Strata

Strata is usually a layered breakfast casserole with bread and eggs. This version uses quinoa, smoked salmon, and chèvre for a higher-protein option that’s gluten-free, too.
salmon quinoa strata
  • Makes 6 servings
  • Prep Time 15 minutes
  • Cook Time 35 minutes


  • 2 tsp. extra-virgin olive oil
  • 1/2 cup quinoa, rinsed and drained
  • 10 large eggs
  • 6 oz. smoked salmon, cut into 1/2-inch pieces
  • 4 oz. chèvre, crumbled
  • 2 scallions, sliced
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 2 oz. arugula (about 3 cups)


Preheat the oven to 375 degrees F.
Use the olive oil to generously grease a 13-x-18-inch sheet pan, including the rim.
In a small pot, bring 3/4 cup water to a boil over high heat, then add the rinsed quinoa. Return to a boil, cover, and reduce heat to low. Cook for 14 minutes. When all the water is absorbed, take the pot off the heat, remove the lid, and fluff. Let cool to room temperature.
In a large bowl, whisk the eggs, then stir in the salmon, chèvre, scallions, salt, and pepper.
Drizzle about half of the egg mixture into the oiled pan, making a thin layer. Spoon the quinoa over the egg mixture, then drizzle the remaining half of the egg mixture evenly over the quinoa.
Bake for 20 minutes, until the eggs are cooked through and the top is golden around the edges.
Cool on a rack for five minutes before cutting into six pieces. Serve topped with arugula.

For more sheet-pan breakfast ideas, visit “5 Simple Sheet-Pan Breakfasts“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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