Smoked Salmon Breakfast Burrito

This Smoked Salmon Breakfast Burrito is a whole new take on a morning favorite! Smoked salmon is combined with fluffy scrambled eggs, fresh potato salad, and a rich, herby cream cheese spread, all wrapped up in a warm tortilla. It’s super easy to make and is SO incredibly flavorful and satisfying!

Okay, guys. GUYS. I cannot say enough good things about this smoked salmon breakfast burrito. It is seriously one of the best things I have ever made for breakfast. Now, I know what you’re thinking — smoked salmon in a breakfast burrito? Trust me, it works, and you’re gonna love it.

The biggest thing you have to do is boil the potatoes and make your eggs, but that is EASY. After that, you just gotta prep the potatoes, cream cheese, and assemble. This smoked salmon breakfast burrito is so so good.

Key Ingredients

• Smoked salmon
• Small red potatoes
• Mayo
• Eggs
• Cream cheese
• Fresh herbs
• Large tortillas

Add-In Options You’ll Love

Wanna load up these smoked salmon breakfast burritos? Here are some tasty add-in options that will take your breakfast burrito to the next level:

• Avocado slices
• Sliced cherry tomatoes
• Diced bell peppers
• Extra cheese
• Hot sauce or salsa
• Crispy bacon pieces

Storage Instructions

If you have leftover salmon breakfast burritos, they can be stored in the fridge for 2-3 days. Simply wrap them in foil and reheat in the oven or microwave when ready to eat. For longer storage, you can freeze the burritos.

Recipe

This smoked salmon breakfast burrito recipe is a delicious new take on a classic breakfast burrito. It’s filled with fluffy scrambled eggs, fresh veggies, smoked salmon, and a tangy cream cheese spread.

Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes

Fat: 29g | Carbs: 40g | Protein: 22g

Ingredients

• 6 small red potatoes, chopped into 1-inch chunks
• 2 tablespoons mayo
• 1 teaspoon fresh lemon juice
• 8 large eggs
• 1.5 teaspoons sea salt (separated)
• 1 tablespoon olive oil
• 8 oz. cream cheese, softened
• 1 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped chives
• 4-6 large tortillas
• 8 oz. smoked salmon
• 1 large red pepper, sliced
• ½ red onion, sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes. Strain water and rinse with cold water. Set aside.
2. Whisk the eggs together in a bowl. Heat olive oil in a skillet over medium heat. Add the eggs and season with 1 teaspoon of salt. Use a spatula to move the eggs gently in the pan until cooked through to the desired consistency. Remove from heat.
3. Toss the potatoes in mayo and lemon juice. Set aside.
4. Add the cream cheese, ½ teaspoon of salt, dill, and chives to a bowl and stir to combine. Set the tortillas on a clean, flat surface. Evenly distribute the cream cheese mixture to each tortilla. Spread the cream cheese evenly on the edge of each tortilla.
5. Next, evenly distribute the potatoes, eggs, salmon, red pepper, and red onion to the middle of each burrito. Carefully roll each burrito. Eat immediately or store in an airtight container.

Tips & Notes: How many burritos you end up with will be determined by what size tortilla is used. Any type of potato will work for this recipe, but we prefer red potatoes.