This Smoked Salmon Breakfast Burrito is a whole new take on a morning favorite! Smoked salmon is combined with fluffy scrambled eggs, fresh potato salad, and a rich, herby cream cheese spread, all wrapped up in a warm tortilla.
It’s super easy to make and is SO incredibly flavorful and satisfying!
Okay, guys. GUYS. I cannot say enough good things about this smoked salmon breakfast burrito. It is seriously one of the best things I have ever made for breakfast. Now, I know what you’re thinking — smoked salmon in a breakfast burrito? Trust me, it works, and you’re gonna love it.
The biggest thing you have to do is boil the potatoes and make your eggs, but that is EASY. After that, you just gotta prep the potatoes, cream cheese, and assemble. This smoked salmon breakfast burrito is so so good.
Smoked Salmon Breakfast Burrito – Key Ingredients
- Smoked salmon: This is the star of the show! Make sure to get a high-quality, flavorful smoked salmon for the best results.
- Small red potatoes: The potatoes are diced into small cubes and boiled until tender. These add heartiness and texture to the burrito.
- Mayo: This gets tossed with the potatoes to create a creamy and tangy potato salad for the burrito.
- Eggs: Eggs put the breakfast in this salmon breakfast burrito!
- Cream cheese: Be sure to use softened cream cheese so it mixes effortlessly with the herbs.
- Fresh herbs: We used fresh chopped dill and chives to flavor the cream cheese spread. It’s SO good!
- Large tortillas: You’ll need large tortillas so you can fit all of the delicious fillings inside.
What other potatoes can I use for this salmon breakfast burrito?
Any type of potato will work for this recipe! If you don’t have red potatoes on hand, feel free to use Russet or Yukon Gold.
Add-In Options You’ll Love
Wanna load up these smoked salmon breakfast burritos? Here are some tasty add-in options that will take your breakfast burrito to the next level:
- Avocado slices
- Sliced cherry tomatoes
- Diced bell peppers
- Extra cheese (we love using cheddar or feta)
- Hot sauce or salsa
- Crispy bacon pieces
try it!
Maple Mustard Smoked Salmon
Make your own salmon for these breakfast burritos using our ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ maple mustard smoked salmon recipe!
get recipe
How many burritos does this smoked salmon breakfast recipe make?
How many burritos you end up with will be determined by what size tortilla is used. If you use a large tortilla, you can make at least 4 burritos with this recipe.
If you use smaller tortillas, you may end up with more burritos. You can always adjust the amount of filling to make as many or as few burritos as needed!
here’s a tip!
When rolling your burrito, it’s important not to overfill it. This will prevent the fillings from falling out and make it easier to roll.
Another tip is to slightly warm up the tortilla before assembly. This will make it more pliable and less likely to tear when rolling.
Storage Instructions
If you have leftover salmon breakfast burritos, they can be stored in the fridge for 2-3 days. Simply wrap them in foil and reheat in the oven or microwave when ready to eat.
For longer storage, you can freeze the burritos. Individually wrap them in foil or plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. AKA these breakfast burritos are great for meal prep 😊
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Smoked Salmon Breakfast Burrito Recipe
This smoked salmon breakfast burrito recipe is a delicious new take on a classic breakfast burrito. It’s filled with fluffy scrambled eggs, fresh veggies, smoked salmon, and a tangy cream cheese spread.
Prep:20 minutes
Cook:15 minutes
Total:35 minutes
Ingredients
- 6 small red potatoes chopped into 1-inch chunks
- 2 tablespoons mayo
- 1 teaspoon fresh lemon juice
- 8 large eggs
- 1.5 teaspoons sea salt separated
- 1 tablespoon olive oil
- 8 oz. cream cheese softened
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped chives
- 4-6 large tortillas*
- 8 oz. smoked salmon
- 1 large red pepper sliced
- ½ red onion sliced
Instructions
-
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 7-10 minutes. Strain water and rinse with cold water. Set aside.
-
Whisk the eggs together in a bowl. Heat olive oil in a skillet over medium heat. Add the eggs and season with 1 teaspoon of salt. Use a spatula to move the eggs gently in the pan until cooked through to the desired consistency. Remove from heat.
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Toss the potatoes in mayo and lemon juice. Set aside.
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Add the cream cheese, ½ teaspoon of salt, dill, and chives to a bowl and stir to combine.
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Set the tortillas on a clean, flat surface. Evenly distribute the cream cheese mixture to each tortilla. Spread the cream cheese evenly on the edge of each tortilla.
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Nest, evenly distribute the potatoes, eggs, salmon, red pepper, and red onion to the middle of each burrito.
-
Carefully roll each burrito. Eat immediately or store in an airtight container.
Tips & Notes
- How many burritos you end up with will be determined by what size tortilla is used.
- Any type of potato will work for this recipe, but we prefer red potatoes.
Nutrition facts
Calories: 515kcal Carbohydrates: 40g Protein: 22g Fat: 29g Fiber: 3g Sugar: 5g
