Cheesy Salmon Breakfast Burrito Bake

⏱ 45 mins 🍽 8 serving(s) 🌶 mexican 🏷 Breakfast

This Mexican breakfast bake is a crowd-pleaser. Filled tortillas hold a savoury mixture of flaked salmon, scrambled eggs with horseradish, and sautéed peppers. They are then covered in a rich, cheesy mustard sauce and baked until bubbling. It's a flavourful and satisfying dish ideal for a special brunch or weekend breakfast, serving eight people.

Cheesy Salmon Breakfast Burrito Bake

Ingredients

  • 1/2 medium bell pepper, diced (I used red. It really brightens up the dish.)
  • 1/4 cup red onion, chopped
  • 1 tablespoon butter
  • 1 (6 ounce) can pink salmon, drained, flaked
  • 6 eggs
  • 2 -3 tablespoons prepared horseradish (This will depend on your taste buds.)
  • 3 tablespoons evaporated milk
  • salt
  • pepper
  • 8 flour tortillas
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 1/4 cups chicken stock, divided
  • 1/4 cup evaporated milk
  • 1/4 cup heavy whipping cream
  • 4 teaspoons prepared mustard
  • 1/2 teaspoon dried tarragon
  • 1/2 cup shredded monterey jack cheese
  • spanish paprika

Method

  1. Heat your oven to 375 degrees.
  2. Melt 1 tablespoon butter in a pan. Cook the chopped onion and diced pepper until just tender. Mix in the flaked salmon and warm it through.
  3. Whisk the eggs with horseradish and evaporated milk. Pour this into the pan with the salmon. As the eggs start to cook, gently move the set portions towards the middle until they are fully cooked. Season with salt and pepper.
  4. Soften the flour tortillas by warming them in foil in the oven or briefly in a microwave. Place a spoonful of the egg filling off-centre on each tortilla. Fold in the ends and roll up tightly. Arrange the burritos in a greased ovenproof dish.
  5. For the sauce, melt 2 tablespoons butter in a saucepan. Stir in the flour, 1/2 teaspoon salt, and cayenne. Cook until the flour starts to colour. Whisk in 1 cup of the chicken stock, the heavy cream, mustard, and tarragon. Cook for 2 to 3 minutes until it thickens a little. Take off the heat and stir in the shredded cheese. If the sauce gets too thick, use the remaining 1/4 cup stock to thin it.
  6. Pour the prepared sauce over the arranged burritos. Dust with Spanish paprika. Bake in the preheated oven for 15 minutes or until everything is hot. Serve straight away.

Nutrition (per serving)

Sodium593100 mg

Recipe details

CategoryBreakfast
Cuisinemexican
AuthorPaulaG