Russian Breakfast Squares

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1 small red onion, chopped
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 lb kale, trimmed of tough ends and ribs, coarsely chopped (about 4 cups/1 L packed)
8 egg
1/4 cup fresh dill, chopped
1/2 tsp ground mustard
1/4 tsp salt
1/4 tsp pepper
1 cup grated Swiss or Gouda cheese
5 oz smoked salmon, cut into 1-inch (2.5 cm) pieces (about 1 cup/250 mL)
1/4 cup fresh whole wheat or white bread crumbs
low-fat sour cream (optional)
Nutritional Facts
Amount Per Serving
257 Calories
19 g
16 g
9 g


1. Pre-heat oven to 350°F (180°C).  Grease an 11 X 7-inch (2 L) baking dish.

2. In a large non-stick deep skillet, heat oil over medium heat; sauté onion for about 3 minutes or until softened. Add garlic and sauté 1 minute. Stir in kale and cook covered, stirring occasionally, for 3 to 5 minutes, or until wilted and softened. Place in large mixing bowl; let cool 5 minutes.

3. In a medium bowl, beat eggs well; stir in dill, mustard, salt, pepper and cheese. Stir egg mixture into kale mixture, along with the salmon and bread crumbs. Mix well.  Spread into prepared baking dish and bake for about 30 to 35 minutes or until eggs are set and edges are lightly browned.  Serve warm, cut into squares and top with sour cream, if desired

Variation: Smoked salmon can be replaced with ham or simply omitted.

​Tip: Leftovers can easily be reheated in the microwave.

Tip: Spinach can replace kale.