Easter Brunch Salmon

Ingredients:


16 oz pkg refrigerated sliced potatoes
2 cups shredded Monterey Jack cheese
6 oz Lox-thinly sliced
6 beaten eggs
2 cups milk
1/4 tsp salt
onions, if desired

Preheat oven to 350. Lightly spray six ramekins with Pam. Set the dishes in a 15 x 10x 1-inch baking pan and set aside. Place potatoes in a 2 qt microwave dish and add 1 tbsp water. Cover with wax paper and microwave on high for 2 minutes. Arrange half the potatoes in ramekins. Then layer with half the cheese, all the lox and top with remaining potatoes and cheese. In a large bowl whisk together eggs, milk, salt and onions. Pour this mixture slowly over layers in ramekins. Bake at 30-35 minutes or until puffed, set and golden. Let stand 10 minutes before serving.

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