Why We Love Smoked Salmon Breakfast Tacos
We are always looking for new and exciting smoked salmon breakfast recipes, and this one is a constant crowd pleaser!
- Thinly sliced smoked salmon, silky smooth cream cheese, and light fluffy eggs all together?! Who doesn’t love smoked salmon and eggs?
- The hint of lime juice at the end adds a lovely brightness that wakes up the whole recipe.
- Easily adaptable to feed a small group or a whole crowd.
- Nutritious, healthy, and satisfying, all on one plate. Trying to keep things gluten-free or low carb? Omit the tacos and enjoy this recipe as a smoked salmon breakfast scramble — totally delicious!
For anyone looking for savory breakfast ideas, smoked salmon breakfast tacos are a home run!
Ingredients for Smoked Salmon Breakfast Tacos
- Flour or corn tortillas
- Eggs
- Red onion or sweet onion
- Smoked salmon, lox, or nova (trimmings are ok to use here!) — learn about the difference between various types of smoked salmon here!
- Cream cheese
- Chives
- Kosher salt
- Freshly ground black pepper
- Lime wedges, for serving
The great thing about breakfast tacos? You can top them with anything you want! We’re sticking with the traditional lox and eggs vibes here, but that doesn’t mean veer off in another direction.
Try adding an avocado crema just before serving or switching out the smoked salmon for crispy bacon.
In a hurry? Turn the tacos in a smoked salmon wrap for an easy grab and go breakfast! For this, use an extra large burrito size tortilla to lock in the filling!
How to Make Breakfast Tacos
Prep ingredients ahead of time to make assembly a smooth process!
- Wrap stacked flour tortillas in aluminum foil. These will heat in a preheated oven (350 F) while you make the smoked salmon and eggs! (Alternatively, you can wrap tortillas in a damp paper towel, then heat in microwave in 30-second increments until warm.)
- Whisk eggs in a large mixing bowl, then add onion, chives, salt, and pepper.
- Heat a large nonstick skillet over medium heat, then coat with cooking spray.
- Pour in eggs, then cook, stirring often, until small curdles form. Adjust and lower heat if eggs scramble too quickly. Do not brown eggs.
- When eggs are slightly runny, add cream cheese and smoked salmon. Continue cooking until eggs are no longer runny, then remove from heat.
To Assemble
- Place two warmed tortillas on each plate.
- Divide scrambled eggs evenly between tortillas, then top with additional chives. Serve with lime wedges.
One bite and you’ll def agree — this is the smoked salmon breakfast of our dreams!
Can You Freeze Breakfast Tacos?
Looking for a grab-and-go breakfast? We get it. Make ahead and freezer-friendly breakfast ideas are a week day life saver. Here are our tips:
Freezing breakfast tacos is unrealistic, however, freezing breakfast burritos is entirely possible.
- 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.
Frozen breakfast burritos will last up to 3 months in a freezer.
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.
We’ll take smoked salmon and eggs in any form, whether tacos or burrito!
For everyone who loves salmon and eggs as much as we do, definitely squeeze these smoked salmon breakfast tacos into the brunch rotation! One bite and you’ll be hooked!
For more smoked salmon recipes, check out the following:
- Homemade gravlax
- How to create an epic bagel and lox board
- Baked pita bites with salmon and cream cheese
- Smoked salmon 7-layer dip
If you make these Easy Breakfast Tacos, please let me know by leaving a review below!
And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more brunch inspiration, check out some our family’s favorite recipes:
- 10 minute muesli
- Chicken and waffles
- Baked vanilla almond french toast
- Chocolate chip monkey bread muffins
- Herbed parmesan dutch baby
- How to create an epic bagel board
Smoked Salmon Breakfast Tacos
Equipment
- Aluminum foil
- Mixing bowl
- Whisk
- Large nonstick skillet
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
- Warm the tortillas. Preheat oven to 350F, 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 the eggs. Combine eggs, onion, 2 Tbsp chives, 1 tsp Kosher salt, and ¼ tsp black pepper in a mixing bowl, then whisk to combine.
- Cook the eggs. Heat a large nonstick skillet over medium heat (no higher!), 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.
- Stir in remaining ingredients. When eggs are slightly runny, add 6 Tbsp cubed cream cheese and ½ cup smoked salmon. Continue cooking until eggs are no longer runny, stirring often, then remove from heat.
- Assemble, then serve. Divide scrambled eggs evenly between warm four tortillas, then top with additional chives. Serve immediately 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.
Nutrition
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