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Smoked Salmon and Egg Wraps

Name: Smoked Salmon and Egg Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 12 large eggs; 1/4 cup snipped fresh dill or 4 teaspoons dill weed; 2 tablespoons 2% milk; 1/2 teaspoon seasoned salt; 10 flour tortillas (8 inches); 1 package (4 ounces) smoked salmon or lox; 1/2 cup finely chopped red onion; 6 ounces Havarti cheese, thinly sliced

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

Updated: Sep. 30, 2022

These hearty breakfast roll-ups are great when you're serving a crowd. Everyone enjoys the smoked salmon flavor, which is nicely accented by a hint of dill in the eggs. —Mary Lou Wayman, Salt Lake City, Utah

Smoked Salmon and Egg Wraps Recipe photo by Taste of Home

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Ingredients

12 large eggs
1/4 cup snipped fresh dill or 4 teaspoons dill weed
2 tablespoons 2% milk
1/2 teaspoon seasoned salt
10 flour tortillas (8 inches)
1 package (4 ounces) smoked salmon or lox
1/2 cup finely chopped red onion
6 ounces Havarti cheese, thinly sliced

Directions

In a large bowl, whisk the eggs, dill, milk and seasoned salt. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture. Cook and stir over medium heat until eggs are completely set.
Spoon a scant 1/3 cup egg mixture down the center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at 1 of the open ends. Place the wraps, seam side down, in a 15x10x1-in. baking pan coated with cooking spray.
Cover and bake at 350° for 10 minutes or until cheese is melted.

Nutrition Facts

1 each: 314 calories, 15g fat (6g saturated fat), 273mg cholesterol, 733mg sodium, 27g carbohydrate (1g sugars, 0 fiber), 18g protein.

Smoked Salmon and Egg Wraps

Ingredients

Directions

Nutrition Facts

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