Smoked Salmon-Potato Brunch Bake

• 2 tablespoons olive oil
• 1 medium russet potato, peeled and cut into 1/2-inch cubes
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 medium sweet red pepper, finely chopped
• 1/2 cup finely chopped red onion
• 6 large eggs
• 1-1/2 cups half-and-half cream
• 1 green onion, finely chopped
• 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
• 2 teaspoons Dijon mustard
• 1/2 teaspoon lemon-herb seasoning
• 1/4 teaspoon coarsely ground pepper
• 2 cups day-old cubed bread
• 8 ounces smoked salmon fillets, cut into 1-inch pieces
• 4 ounces cream cheese, cut into 1/2-inch cubes
• Minced fresh chives and dill

1. In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature.
2. In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.
3. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.

olive oil, russet potato, sweet potato, sweet red pepper, red onion, eggs, cream, green onion, dill, mustard, lemonherb seasoning, ground pepper, bread, salmon, cream cheese, chives

Taken from www.tasteofhome.com/recipes/smoked-salmon-potato-brunch-bake/ (may not work)