Cookbook:Smoked Salmon Breakfast Burrito

Cookbook | Ingredients | Recipes

Smoked Salmon Breakfast Burrito

  • Servings: 5.3
  • Serving size: 3 ounces
  • Yield: 16 ounces


  • 5 corn/flour tortillas
  • 1 Tbsp canola oil
  • 6 eggs whites
  • 2 egg yolks
  • 1/4 cup milk
  • 1 Tbsp. lemon juice
  • 1 tsp. black pepper
  • 1/4 cup smoked salmon cream cheese spread


  1. In a small bowl, whisk together eggs, milk, lemon juice, and pepper.
  2. In sauté pan over medium heat, add oil to coat the pan, add egg mixture to scramble.
  3. Toast the tortillas in a cast iron skillet over medium heat. Spread cream spread in a circle with 2 inches from the edge of tortilla. Add eggs.
  4. Wrap and enjoy.

Notes, tips, and variationsEdit

Whole-wheat tortillas add more fiber/complex carbs! Spring mix lettuce can be added to liven it up a bit.