Ingredientes para Cheesy Salmon Breakfast Burrito Bake
- Bell Pepper
- Red Onion
- 3 tablespoons butter
- Pink Salmon
- 6 large eggs
- Prepared Horseradish
- 1/2 cup evaporated milk
- Salt and pepper to taste
- Salt and pepper to taste
- 6 large flour tortillas
- 2 tablespoons all-purpose flour
- Pinch of cayenne pepper
- Chicken Stock
- Heavy Whipping Cream
- Prepared Mustard
- Dried Tarragon
- Monterey Jack Cheese
- Paprika
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheesy Salmon Breakfast Burrito Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Cheesy Salmon Breakfast Burrito Bake
- Preheat oven to 375°F (190°C).
- Melt 1 tablespoon butter in a large oven-safe skillet over medium heat.
- Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper. Cook until softened, about 5 minutes.
- Stir in 1 cup cooked salmon (flaked). Cook until heated through, about 2 minutes.
- In a medium bowl, whisk together 6 large eggs, 1 tablespoon prepared horseradish, and 1/2 cup evaporated milk. Season with salt and pepper to taste.
- Pour egg mixture into the skillet with the salmon and vegetables. Cook, gently pushing cooked eggs towards the center to allow uncooked eggs to set, until eggs are fully cooked but still slightly moist, about 8-10 minutes.
- Warm 6 large flour tortillas either wrapped in foil in the oven for 5-7 minutes or individually in the microwave for 30 seconds each.
- Spoon about 1/3 cup of the egg and salmon mixture onto the center of each tortilla. Tuck in the sides and roll tightly.
- Place the burritos seam-down in the prepared oven-safe skillet.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and a pinch of cayenne pepper.
- Cook, whisking constantly, until the mixture is smooth and lightly browned, about 1 minute.
- Gradually whisk in 1 cup chicken broth, 1/2 cup heavy cream, 2 tablespoons Dijon mustard, and 1 tablespoon fresh tarragon, whisking until smooth.
- Cook, stirring frequently, until the sauce has thickened slightly, about 2-3 minutes.
- Remove from heat and stir in 1 cup shredded cheddar cheese until melted.
- If the sauce is too thick, thin with 1/4 cup additional chicken broth.
- Pour the sauce evenly over the burritos.
- Sprinkle with 1 teaspoon Spanish paprika.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Serve immediately with fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
42g
Carbs
7g
