We are always looking for new and exciting smoked salmon breakfast recipes, and these Smoked Salmon Breakfast Tacos are a constant crowd pleaser!
Here’s why you need to make these for brunch!
- Lox, eggs, and onion! The classic combination of thinly sliced smoked salmon, silky smooth cream cheese, and light fluffy eggs all together creates the perfect handheld smoked salmon and eggs.
- Balanced flavor! The hint of fresh lime juice adds a lovely brightness that wakes up the whole recipe.
- Can be scaled up or down easily. Making brunch for a crowd? This smoked salmon breakfast can be prepped in advance (up through cooking) and will easily feed a crowd.
- Nutritious, healthy, and satisfying, all on one plate. To make this gluten-free or low carb, omit the tortillas and enjoy this instead as a smoked salmon breakfast scramble.
These smoked salmon breakfast tacos are a home run! For more smoked salmon breakfast ideas, try our Smoked Salmon Salad (perfect on a bagel!) or this light and refreshing Cucumber & Tomato Salad, perfect for a late morning brunch.
Ingredient Notes
- Flour or corn tortillas: Flour tortillas tend to be more flexible and pliant, but if you prefer corn tortillas, go for it. We recommend 6″ or 8″ tortillas.
- Eggs: You should plan for 2-3 eggs per person.
- Heavy cream: A little heavy cream goes a long way and will give the eggs a smooth, creamy texture.
- Chives: Thinly sliced chives are mixed into the whisked eggs and add an additional onion flavor that we love!
- Red onion or sweet onion: We love the combination of eggs, onion, and smoked salmon. You’ll want about ½ an onion diced, plus a bit more for serving if you like.
- Smoked salmon, lox, or nova (trimmings are ok to use here!) — learn about the difference between various types of smoked salmon here!
- Cream cheese: This melts into the scrambled eggs and is so creamy and delicious!
- Kosher salt and freshly ground black pepper: To season everything!
- Lime wedges, for serving: A squeeze of fresh lime juice at the end really brightens the flavors in the breakfast tacos.
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!
- Warm the tortillas. Wrap stacked flour tortillas in aluminum foil. Heat in a oven preheated to 350F while you make the smoked salmon and eggs! Alternatively, you can wrap tortillas in a damp paper towel, then heat in a microwave in 30-second increments until warm.
- Whisk the eggs in a large mixing bowl with heavy cream, chives, Kosher salt, and black pepper.
- Sauté the onion. Heat a large nonstick skillet over medium-high heat, then add a little butter or neutral oil. Add diced onion and cook until softened, about 3 minutes.
- Lower the heat, then cook eggs. Reduce the heat to medium, no higher. Pour in the whisked eggs, then cook, stirring often, until small curdles form. Adjust and lower heat if eggs scramble too quickly. Do not brown eggs.
- Stir in cream cheese and smoked salmon. When eggs are slightly runny, add cream cheese and smoked salmon. Continue cooking until eggs are no longer runny, then remove from heat.
Assembly + Variations
This is the easy part! Divide the scrambled eggs evenly between tortillas, then serve with additional chives or chopped onion and lime wedges. If you’re planning to add additional toppings to the breakfast tacos, it’s nice to put those out in small bowls so guests can pick and choose for themselves.
Additional topping ideas:
- Sour cream or even a drizzle of our avocado crema!
- Sliced avocado
- Thinly sliced or pickled jalapeño
- Add fresh cilantro!
One bite and you’ll def agree — this is the smoked salmon breakfast of our dreams!
Substitutions:
- Smoked salmon: Not a fan of the classic lox and eggs breakfast combo? These tacos are actually great with crispy bacon instead of smoked fish.
- Cream cheese: Try using crème fraîche or sour cream instead!
- Tortillas: There are so many great gluten-free tortilla options and alternatives on the market. We actually love the jicama wraps from Trader Joe’s. They’re light, crisp, and offer a neutral flavor for pretty much all tacos!
How To Freeze Breakfast Burritos
There’s no denying the convenience of a grab-and-go breakfast. While freezing breakfast tacos is unrealistic, freezing breakfast burritos is definitely possible.
- Use a larger flour tortilla (about 10-12″), then allow the cooked scrambled eggs to cool completely to room temperature or colder.
- Add a layer of cheese! Burritos hold up better when 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 cheese) or simply add a good schmear of cream cheese right along the bottom.
- Add the eggs, then roll. Spoon a few tablespoons of the filling directly on top of the 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).
- Wrap individually with aluminum foil. Not only will this help to keep the burritos as fresh as possible, but it creates individual portions.
- Freeze until solid. Place the burritos in a single layer on a baking sheet, then freeze for about 2-3 hours.. Once frozen, transfer burritos to a large freezer Ziplock bag for storage.
FAQs
Smoked salmon breakfast burritos will keep in a freezer for up to 3 months when stored properly.
Heat frozen breakfast burritos (wrapped in aluminum foil) in a toaster oven until warm, about 7-8 minutes at 375F. Alternatively, you can unwrap each burrito, place on a plate, then microwave for 1-2 minutes.
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 your brunch rotation! One bite and you’ll be hooked!
For more smoked salmon recipes, check out the following:
If you make this Smoked Salmon Breakfast Tacos recipe, please let us know by leaving a review and rating below!
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20-Minute Smoked Salmon Breakfast Tacos
Equipment
Ingredients
- 4 flour tortillas 6" or 8"
- 6 large eggs
- 2 Tbsp heavy cream
- ¼ cup chives thinly sliced, divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp neutral oil or unsalted butter
- ½ small red onion finely chopped, plus more for serving
- ½ cup smoked salmon thinly sliced (or smoked salmon trimmings)
- 6 Tbsp cream cheese cut into small cubes
- 1 lime cut into wedges, for serving
Instructions
- Warm the tortillas. Preheat an oven to 350F, then stack tortillas and wrap in aluminum foil. Place directly on the oven rack and warm for about 7-10 minutes. Alternatively, you can char the tortillas over a stove top flame or wrap them in a damp paper towel and heat in a microwave in 30-second increments until warm. Place two warmed tortillas on each plate.
- Whisk the eggs. Combine eggs, 2 Tbsp heavy cream, 3 Tbsp chives, 1 tsp Kosher salt, and ¼ tsp black pepper in a mixing bowl, then whisk to combine.
- Sauté the onion. Heat a large nonstick skillet over medium-high heat, then add 1 Tbsp butter or neutral oil. Add the diced red onion and cook until softened, stirring occasionally, about 3 minutes. Lower the heat to medium, no higher.
- Cook the eggs. 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 the eggs are just slightly runny, add 6 Tbsp cubed cream cheese and ½ cup smoked salmon. Continue cooking until eggs are no longer runny, stirring often, then immediately remove from heat.
- Assemble, then serve. Divide scrambled eggs evenly between warm flour tortillas, then top with additional chives and diced red onion, if wanted. Serve immediately with lime wedges.
Notes
- To freeze as breakfast burritos:
-
- Use a larger flour tortilla (about 10-12″), then allow the cooked scrambled eggs to cool completely to room temperature or colder.
- Add a layer of cheese! Burritos hold up better when 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 cheese) or simply add a good schmear of cream cheese right along the bottom.
- Add the eggs, then roll. Spoon a few tablespoons of the filling directly on top of the 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).
- Wrap individually with aluminum foil. Not only will this help to keep the burritos as fresh as possible, but it creates individual portions.
- Freeze until solid. Place the burritos in a single layer on a baking sheet, then freeze for about 2-3 hours.. Once frozen, transfer burritos to a large freezer Ziplock bag for storage.
- To reheat: Heat frozen breakfast burritos (wrapped in aluminum foil) in a toaster oven until warm, about 7-8 minutes at 375F. Alternatively, you can unwrap each burrito, place on a plate, then microwave for 1-2 minutes.
Nutrition
Photography by: Megan McKeehan
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