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

    Average Rating:

    2 Total Reviews

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    • on July 04, 2012

      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.


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

      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.

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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
    Total Fat 17.7 g
    Saturated Fat 8.4 g
    Cholesterol 182.4 mg
    Sodium 593.1 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 1.4 g
    Sugars 2.0 g
    Protein 15.9 g


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