Smoked Salmon and Egg Wraps (Crowd Size)

Looking for something to serve for brunch beyond egg bakes? Wrap up brunch in a tortilla filled with a cheesy egg and salmon filling.

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Prep Time 10 min
Total Time 30 min
Servings 12

Ingredients

12: eggs

2: tablespoons milk or water

1/2: teaspoon seasoned salt

1/4: cup chopped fresh or 1 tablespoon dried dill weed

12: Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)

1: package (4 1/2 oz) smoked salmon, broken into pieces

1/2: cup finely chopped red onion

1 1/2: cups shredded Havarti cheese (6 oz)

: Dill weed sprigs, if desired

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Directions

1 Heat oven to 350°F. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with foil. In large bowl, beat eggs, milk and seasoned salt thoroughly with fork or wire whisk until a uniform yellow.
2 Spray 12-inch nonstick skillet with cooking spray. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 8 to 10 minutes or until eggs are thickened throughout but still moist. Stir in chopped dill weed.
3 Spoon about 1/3 cup eggs down center of each tortilla. Top with salmon, onion and cheese. Fold opposite sides of each tortilla over filling (sides will not meet in center). Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in pan. Cover with foil. Bake about 10 minutes or until cheese is melted. Garnish with dill weed sprigs.

EXPERT TIPS

Expert Tips

Use flavored tortillas to add extra color and flavor to these wraps.

Refrigerate wraps up to 2 hours before serving; bake 13 to 15 minutes.

Wrap a pretty napkin or piece of brightly colored food-safe paper around each egg wrap. Choose colors to coordinate with your centerpiece for a special, festive look.

Got questions? Our experts have the answers. Ask Betty now.