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    You are in: Home / Recipes / Cheesy Salmon Breakfast Burrito Bake Recipe
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    Cheesy Salmon Breakfast Burrito Bake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PaulaG's Note:

    Impress your guests with these delicious breakfast burritos of salmon and eggs topped with an amazing mustard cream sauce. You will have them coming back for more. This dish is excellent served with an assortment of fresh fruit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream Sauce

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Melt 1 tablespoon butter in a heavy bottom pan. When melted add in the onions and peppers. Cook until vegetables are crisp tender; stir in salmon and cook until warm.
    3. 3
      Beat together the eggs, horseradish and evaporated milk. Add to pan and as eggs began to set, gently pull cooked portion to the center and repeat process until eggs are set; season to taste with salt and pepper.
    4. 4
      Warm the flour tortillas either wrapped in foil in the oven until warm or a few at a time in the microwave. Once soft and pliable, spoon a couple of spoons egg mixture slightly off center, tuck in ends and roll up burrito style. Place the filled tortillas in an oven proof dish that has been sprayed with non-stick cooking spray.
    5. 5
      In a medium saucepan melt the butter and stir in flour, salt and cayenne. Cook over medium until flour begins to brown. Whisk in the 1 cup stock, cream, mustard and tarragon. Cook over medium heat until slightly thickened, 2 to 3 minutes; remove from heat and stir in shredded cheese. If sauce becomes to thick, thin with remaining 1/4 cup stock.
    6. 6
      Pour the sauce over the burritos, sprinkle with Spanish paprika and place in preheated oven for 15 minutes or until heated through. Serve immediately.

    Ratings & Reviews:

    • on July 04, 2012

      55

      Breakfast turned out delicious. A few subs had to be made with this diverse list of ingredients and what I had on hand, but I stayed true to the concept. (Cheddar in place of monterey jack, wasabi instead of horseradish, cream and evaporated milk substitued with powdered milk, butter and 2% milk)

      I was a little weary, but this was awesome. Will have to up the wasabi to the upper limit of the horseradish range. I played it safe, but the dish can absorb the heat thanks to the cream sauce.

      definitely 5 stars.

      Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2011

      55

      This is most definitely a gourmet burrito! I mostly followed the recipe but made a couple of minor substitutions - basically, using cooked salmon I had leftover from a previous meal, and grated cheddar as monterey jack is unavailable here. Paula's instructions are very well-organized and easy to follow. The recipe came together quickly and the taste was quite delicate. The kids really enjoyed these, so now I have a new recipe for leftover salmon! Thanks Paula. As always, your recipes ROCK.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesy Salmon Breakfast Burrito Bake

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 311.1
     
    Calories from Fat 159
    51%
    Total Fat 17.7 g
    27%
    Saturated Fat 8.4 g
    42%
    Cholesterol 182.4 mg
    60%
    Sodium 593.1 mg
    24%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.0 g
    8%
    Protein 15.9 g
    31%

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