Scrambled Egg and Smoked Trout Breakfast Burritos

Photo: Annabelle Breakey; Styling: Robyn Valarik

Think of these as a lower-calorie version of a bagel with lox and cream cheese. If you're eating them on the go, just wrap them in foil or waxed paper.

Yield: Serves 2
Recipe from Sunset

More From Sunset

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 51%
  • Protein: 32g
  • Fat: 25g
  • Saturated fat: 11g
  • Carbohydrate: 24g
  • Fiber: 3.8g
  • Sodium: 974mg
  • Cholesterol: 331mg


  • 4 ounces neufchâtel cheese, at room temperature
  • 2 tablespoons finely chopped fresh dill
  • 1 teaspoon lemon zest
  • 2 medium (8 1/2 in.) whole-wheat tortillas
  • 1 smoked trout fillet (about 4 oz.), broken into large pieces
  • 2/3 cup baby spinach
  • 3 large eggs


  1. 1. Mix neufchâtel, dill, and lemon zest in a small bowl until blended. Spread 2 tbsp. cheese mixture on each tortilla. Arrange trout down the center, then top with spinach.
  2. 2. Heat a medium nonstick frying pan over medium heat. Whisk eggs in a small bowl to blend. Pour eggs into pan and scramble until set, about 2 1/2 minutes.
  3. 3. Spoon eggs over spinach on tortillas, then roll up burritos, tucking in ends.
  4. Note: Nutritional analysis is per burrito.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scrambled Egg and Smoked Trout Breakfast Burritos Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy