This Smoked Salmon Breakfast Burrito puts a fresh spin on a morning favorite. Smoked salmon pairs beautifully with fluffy scrambled eggs, a creamy potato salad, and a bright herbed cream cheese spread—wrapped all together in a warm tortilla for a satisfying, flavorful breakfast or brunch.
It’s surprisingly simple to prepare and makes a great option for meal prep or a special weekend breakfast.
I can’t recommend this smoked salmon breakfast burrito enough. If you’re wondering whether smoked salmon works in a breakfast burrito, the answer is yes—absolutely. The smokiness of the salmon complements the richness of the eggs and cream cheese, while the potato salad adds texture and substance.
Smoked Salmon Breakfast Burrito – Key Ingredients
- Smoked salmon: Use a good-quality smoked salmon for best flavor.
- Small red potatoes: Diced and boiled until tender to create a simple potato salad.
- Mayo: Tossed with the potatoes for a creamy, tangy dressing.
- Eggs: Lightly scrambled eggs add volume and protein.
- Cream cheese: Softened cream cheese mixed with herbs makes a rich spread.
- Fresh herbs: Dill and chives are classic with salmon; use fresh for the brightest flavor.
- Large tortillas: Choose large flour tortillas so each burrito holds all the fillings comfortably.
What other potatoes can I use for this salmon breakfast burrito?
Any potato variety works. If you don’t have red potatoes, Russet or Yukon Gold are excellent substitutes. Yukon Golds are especially nice for a creamier texture.
Add-In Options You’ll Love
Want to customize your burritos? Try one or more of these additions:
- Avocado slices
- Sliced cherry tomatoes
- Diced bell peppers
- Extra cheese—cheddar or feta work well
- Hot sauce or salsa for a spicy kick
- Crispy bacon pieces for added crunch and smokiness
How many burritos does this smoked salmon breakfast recipe make?
Yield depends on tortilla size. Using large tortillas, this recipe makes about 4 burritos. If you use smaller tortillas, you can stretch the filling to make more. Adjust quantities to suit how many burritos you want to prepare.
Here’s a tip!
Don’t overfill the tortilla—overstuffed burritos are hard to roll and can fall apart. Warm the tortillas briefly before assembling to make them more pliable and less likely to tear when you roll them.
Storage Instructions
Leftover burritos keep well in the refrigerator for 2–3 days. Wrap each burrito in foil or plastic wrap and reheat in the oven or microwave when ready to eat.
To freeze: Individually wrap burritos in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. These burritos are excellent for meal prep.
Easy Breakfast Burrito Recipes
- Fajita Breakfast Burritos
- Black Bean Breakfast Burritos (vegetarian)
- Make-Ahead Freezer Breakfast Burritos
- Bacon, Egg & Cheese Breakfast Burritos
Smoked Salmon Breakfast Burrito Recipe
This smoked salmon breakfast burrito is a fresh take on the classic breakfast wrap. Filled with scrambled eggs, potato salad, smoked salmon, and a lemony herb cream cheese, it balances creamy, smoky, and bright flavors for a satisfying morning meal.
Recipe details
- Prep time: 20 mins
- Cook time: 15 mins
- Total time: 35 mins
- Servings: about 4–6 burritos (depending on tortilla size)
Ingredients
- 6 small red potatoes, chopped into 1-inch chunks
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 8 large eggs
- 1.5 teaspoons sea salt, divided
- 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
- 1/2 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. Drain and rinse with cold water; set aside.
- Whisk the eggs in a bowl. Heat olive oil in a skillet over medium heat. Add the eggs and season with 1 teaspoon of salt. Gently scramble with a spatula until cooked to your preferred consistency. Remove from heat.
- Toss the cooled potatoes with the mayonnaise and lemon juice to make a simple potato salad. Set aside.
- In a bowl, combine softened cream cheese, 1/2 teaspoon salt, chopped dill, and chopped chives. Stir until smooth and well mixed.
- Lay tortillas on a clean surface. Spread the herb cream cheese evenly along the center of each tortilla.
- Divide the potato salad, scrambled eggs, smoked salmon, sliced red pepper, and sliced red onion among the tortillas, placing fillings near the center.
- Carefully roll each tortilla into a burrito, tucking in the sides as you go. Serve immediately, or wrap and refrigerate or freeze for later.
Tips & Notes
- Yield depends on the size of the tortilla you choose.
- Any potato variety works, though red potatoes are preferred for texture.
- Warm tortillas briefly in a dry pan or microwave for easier rolling.
- Customize with avocado, extra cheese, or hot sauce to suit your taste.
Nutrition (approx. per serving)
Calories: 515 kcal • Carbohydrates: 40 g • Protein: 22 g • Fat: 29 g • Fiber: 3 g • Sugar: 5 g
Nutrition values are estimates and should be used as a guideline.