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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Smoked Salmon Breakfast Tacos

Posted by: ari | well seasoned

Smoked salmon breakfast tacos could not be easier or more delicious! Silky smooth smoked salmon is nestled between light, fluffy eggs scrambled with cream cheese and chives. Serve in tortillas of your choice. Savory breakfast heaven!

recipe +-

Posted by: ari | well seasoned
easy smoked salmon breakfast tacos
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Smoked Salmon Breakfast Tacos

Smoked salmon breakfast tacos could not be easier or more delicious! Silky smooth smoked salmon is nestled between light, fluffy eggs scrambled with cream cheese and chives. Serve in tortillas of your choice. Savory breakfast heaven!
Prep Time10 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American / Jewish
Keyword: how to make salmon breakfast tacos, lox and eggs, smoked salmon and eggs
Servings: 2 servings
Calories: 532kcal
Author: ari | well seasoned

Ingredients

  • 4 6" or 8" flour or corn tortillas
  • 6 large eggs
  • ½ small red onion minced
  • ½ cup smoked salmon or smoked salmon trimmings
  • 6 Tbsp cream cheese cut into small cubes
  • 3 Tbsp chives thinly sliced, divided
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lime cut into wedges, for serving
  • nonstick cooking spray

Instructions

  • Preheat oven to 350 F, then stack tortillas and wrap in aluminum foil. Place directly on oven rack and warm for about 7-10 minutes. Alternatively, wrap tortillas in a damp paper towel, then heat in a microwave in 30-second increments until warm. Place two warmed tortillas on each plate.
  • Whisk eggs in a large mixing bowl, then add onion, 2 Tbsp chives, salt, and pepper.
  • Heat a large nonstick skillet over medium heat, then coat with cooking spray. Add eggs and cook, stirring often, until small curdles form. Adjust and lower heat as needed so eggs do not brown or cook too quickly.
  • When eggs are slightly runny, add cream cheese and smoked salmon. Continue cooking until eggs are no longer runny, stirring often, then remove from heat.
  • Divide scrambled eggs evenly between four tortillas, then top with additional chives. Serve with lime wedges.

Notes

  • To freeze (as breakfast burritos, not tacos):
    • Use a large corn or flour tortillas (10 or 12 inches).
    • Allow cooked scrambled eggs to cool to room temperature or colder.
    • Burritos will hold up better if there's a layer between the eggs and the tortilla. The obvious choice is a piece of cheese. Add a slice of a neutral cheese (e.g., American) or simply add a good schmear of cream cheese right along the bottom.
    • Layer a few tablespoons of filling directly on top of cheese, top with extra chives, then roll into a burrito (roll the sides in towards the center, covering the filling as best you can, then bring the bottom of the tortilla up over the filling and continue rolling to form burrito).
    • wrapping individually with aluminum foil.
    • Once all breakfast burritos are assembled, freeze them in a single layer on a baking sheet. Once frozen, transfer burritos to a large freezer Ziplock bag for storage. 
  • To reheat: heat frozen breakfast burritos (wrapped in aluminum) in a toaster over until warm (375 F for 7-8 minutes)
    • Alternatively, you can unwrap burrito, place on a plate, then microwave for 1-2 minutes or until hot.
 
Love smoked salmon? Check out our homemade gravlax recipe!

Nutrition

Serving: 2tacos | Calories: 532kcal | Carbohydrates: 25.4g | Protein: 43.6g | Fat: 30.5g | Saturated Fat: 12.2g | Cholesterol: 636mg | Sodium: 2662mg | Fiber: 3.6g | Sugar: 2.5g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!