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Smoked Salmon Breakfast Burrito





Total Time
20 mins

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.

Camping breakfast: Smoked Salmon Breakfast Burrito (0513)




Photo by Iain Bagwell
  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)
Step 1
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.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts
Amount Per Serving
Calories 840Calories from Fat 41
% Daily Value *
Total Fat 39g60%

Saturated Fat 13g65%
Cholesterol 493mg165%
Sodium 1205mg51%
Total Carbohydrate 63g21%

Dietary Fiber 4.5g18%
Protein 59g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.