Best Smoked Salmon And Egg Wraps Crowd Size Recipes
SMOKED SALMON AND EGG WRAPS
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
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 314 calories, Fat 15g fat (6g saturated fat), Cholesterol 273mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
SMOKED SALMON EGG SALAD
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon., Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.
Nutrition Facts : Calories 533 calories, Fat 40g fat (11g saturated fat), Cholesterol 265mg cholesterol, Sodium 889mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
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.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 220 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
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