Name: Smoked Salmon Breakfast Tacos
Prep time: PT-25974814.133333M
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: American / Jewish
Ingredients: 4 (6" or 8") corn or flour tortillas; 6 large eggs; ½ small red onion, minced; ½ cup smoked salmon trimmings (or buy thinly sliced smoked salmon and cut into small pieces); 6 Tbsp cream cheese, cut into small cubes; 3 Tbsp chives, divided; 1 tsp kosher salt; ¼ tsp freshly ground black pepper; 1 lime, cut into wedges; nonstick cooking spray

Why Easy Breakfast Tacos Are Your New Secret Weapon

Hi, hello, welcome! It’s me again, just wanting to give a shout out to brunch. I’ve always considered myself more of a dinner party kinda host than someone who invites people over for breakfast, but I find myself time and again developing recipes for brunch. Every time people come over and stay the night, turns out you have to feed them the next morning… so having a few no-fail breakfast recipes in your back pocket is key. Which is why I’m seriously so excited to share these easy breakfast tacos with ya!

What’s inside breakfast tacos?

The short answer: anything you want! These have a clear and decisive flavor profile (think wannabe bagels): it’s all about the smoked salmon, onion, and cream cheese combo. But I’m telling you, that jolt of acidity from a squeeze of fresh lime juice? Unexpected, but necessary! You’ll be annoyed you didn’t make these easy breakfast tacos sooner.

Make ahead smoked salmon breakfast tacos

Il’l be the first to say I wish these were make ahead friendly. In fact, if you want to make a batch of these on the weekend to enjoy all week long, I’ve included instructions for turning these into more freezer-friendly breakfast burritos below. However, if you’re sticking with tacos, the best you can do is prep the ingredients ahead of time to ensure cooking goes smoothly. Nobody wants to eat cold eggs, and everyone likes a warm tortilla, so you’re stuck with making these right before serving… here’s how you can prep the night before to host a seamless brunch when your guests arrive!

These tacos are quite large. Figure 2 per person. Take as many tortillas as you’ll need and stack them together neatly, then wrap in aluminum foil. They’ll be ready and waiting for their short stint in the oven to warm up before serving!
Chop and store red onion and chives in small containers the night before.
You can even whisk eggs together and place in a sealed airtight container.
The cream cheese and smoked salmon are last minute additions to the scrambled eggs. You can slice the smoked salmon into 1″ pieces ahead of time, but do not add to eggs until cooking.

How to freeze breakfast tacos

A few things to note if you want to prep these ahead of time for a simple grab-and-go breakfast:

Freezing a breakfast taco is unrealistic, however, freezing a breakfast burrito is entirely possible. First you’ll need to make a switch to larger corn or flour tortillas (10 or 12 inches should do).
Make sure all your ingredients are room temperature or colder.
Your burritos will hold up better if there’s a layer of something between the eggs and the tortilla. The obvious choice is a piece of cheese. You can either add a slice of a neutral cheese (e.g., American) or simply add a good schmear of cream cheese right along the bottom. Then continue with assembly, wrapping each burrito 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.

Instructions for freezing smoked salmon breakfast burritos

Make the filling exactly as instructed below, then let cool for at least 10 minutes (longer is fine).
Place 10″ or 12″ corn or flour tortilla on a square of aluminum foil slightly larger than the tortilla. Add a slice of cheese or schmear a heaping tablespoon of cream cheese across the middle of the tortilla.
Layer a few tablespoons of filling directly on top of cheese, top with an extra sprinkling of sliced 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).
Freeze as directed above, first in a single layer on a baking sheet, then placing individually wrapped burritos into a freezer storage bag.
When ready to eat, simply heat as is in a toaster over until warm (I like 375 F for about 7-8 minutes) OR unwrap burrito, place on a plate, then microwave for 1-2 minutes or until hot.

Easy breakfast tacos turned easy breakfast burritos?! I see no problems here.

As far as I can tell, these are the perfect elegant, yet easy breakfast tacos that are going to shake up your morning routine. I hope you love them as much as I do (and good luck stopping after 2)!

If you make these Easy Breakfast Tacos, please let me know by leaving a review below!

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!

For more brunch inspiration, check out some our family’s favorite recipes:

10 minute muesli
Almond cake with lemon curd and fresh berries
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

Easy breakfast tacos packed with smoked salmon, cream cheese, onion, and chives!

Author: ari | well seasoned
Prep Time: <10 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stove top
Cuisine: American / Jewish

Scale

Ingredients

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

Instructions

Preheat oven or toaster oven to 350 F, then wrap tortillas in a neat stack in aluminum foil. Place directly on oven rack and warm for about 7-10 minutes. Alternatively, you can wrap tortillas in a damp paper towel, then heat in 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.
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.