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Smoked Salmon Breakfast Burrito

Photo: Iain Bagwell
Total time 20 mins

Serves 4

The cream cheese and salmon in these wraps make for decadent breakfast burritos. If you're in the mood for meat, you could easily substitute bacon or sausage for the fish.   CAMP TIP: To warm big tortillas, roll them up, then wrap in foil and heat directly over the stove, turning often.


  • About 1 tbsp. vegetable oil
  • 8 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons chopped chives
  • 2 jalapeño chiles, halved, seeded, and sliced
  • 1 cup diced tomato
  • 8 ounces smoked salmon, cut into bite-size pieces
  • 1/2 cup cream cheese, softened
  • 4 large (burrito-size) flour tortillas, warmed
  • Salsa (optional)

Nutrition Information

  • calories 840
  • caloriesfromfat 41 %
  • protein 59 g
  • fat 39 g
  • satfat 13 g
  • carbohydrate 63 g
  • fiber 4.5 g
  • sodium 1205 mg
  • cholesterol 493 mg

How to Make It

  1. Heat oil in a cast-iron skillet over high heat. Add eggs and milk; scramble in skillet. Cook until barely set, then stir in salt, pepper, chives, jalapeño, tomato, and salmon.

  2. Spread 2 tbsp. cream cheese onto center of each tortilla. Spoon warm egg mixture over cheese, dividing evenly. Roll up burritos, tucking in ends. Serve with salsa if you like.

  3. Note: Nutritional analysis is per serving.