20-Minute 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 or wrap up to freeze for a grab-and-go breakfast!
Servings: 2 servings
Calories: 726kcal
Equipment
Ingredients
- 4 flour tortillas, 6 or 8-inch
- 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
- 6 Tbsp cream cheese, cut into small cubes
- 1 medium lime, cut into wedges
Instructions
- Warm the tortillas. Preheat an oven to 350°F / 175°C, 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
- Use large (10–12") flour tortillas and let the scrambled eggs cool completely before assembling. Warm eggs = soggy tortillas.
- Add a cheese barrier first. A slice of American cheese or a swipe of cream cheese helps protect the tortilla from moisture and keeps everything cohesive.
- Spoon a few tablespoons of filling over the cheese, sprinkle with chives, then roll tightly: fold in the sides, bring the bottom up over the filling, and continue rolling into a snug burrito.
- Wrap each burrito in aluminum foil for freshness and easy grab-and-go portions.
- Freeze in a single layer on a baking sheet for 2–3 hours, then transfer to a large freezer-safe bag.
- To reheat:
- From frozen, bake (still wrapped in foil) at 375°F for 7–8 minutes in a toaster oven.
- Or unwrap and microwave on a plate for 1–2 minutes, until heated through.
Nutrition
Serving: 2tacos | Calories: 726kcal | Carbohydrates: 40g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 627mg | Sodium: 2227mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1881IU | Vitamin C: 15mg | Calcium: 251mg | Iron: 6mg
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