Quick and easy, this elevated and delicious smoked salmon breakfast scramble is such a fun breakfast or brunch. Smoked salmon, cream cheese folded in scrambled eggs, shredded potatoes and finished with fresh chives. So good!
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Why you'll love this recipe
- It's a delicious combination of flavors. Beloved smoked salmon and cream cheese together, but mixed with fluffy eggs, shredded potatoes and fresh chives. So good and satisfying.
- This smoked salmon breakfast scramble is quick and easy to make! Ready in less than 15 minutes for a high protein, tasty, elevated breakfast or brunch. It'd also be such a nice dish to serve to guests at a brunch party along crustless quiche, frittata or smoked salmon avocado toast.
- It's easy to customize. You can easily cook the eggs to your liking, add green onions, tomatoes, different seasoning or anything you'd like.
Key ingredients and variations
- Eggs: 4-5 large eggs, you can add extra egg whites for extra protein.
- Half and half: only a little bit to make the eggs creamier. Can be replaced by any milk you'd like.
- Butter: you could use oil if you prefer but I recommend using butter, helps better with the eggs not sticking.
- Shredded hashbrowns: trust me on this one, you're going to love them in this breakfast scramble. They add a nice texture. I use frozen shredded hashbrowns.
- Cream cheese: of your choice, regular, low fat or even flavored. Use more or less to taste.
- Fresh chives: I love the addition of fresh herbs to this recipe. You could use a different herb like scallions or dill, even add some microgreens.
- Salt and pepper: keeping the seasoning very simple, you won't need a lot of salt because smoked salmon is already salty. Use spices of choice, everything but the bagel seasoning would be delicious.
How to make this smoked salmon breakfast scramble
- I highly recommend using a non-stick skillet to make scramble eggs. You'll also need a spatula, preferably silicone (or rubber). Always cook scramble eggs or medium-low to low heat so they don't burn.
Whisk together eggs, half & half, salt & pepper.
Heat up butter in a skillet. Once melted add hasbrowns and cook on medium high heat.
Turn the heat down to low. Pour the whisked eggs over the hasbrowns in the skillet. Cook until set, about 3-5 minutes.
Add the chopped salmon and stir it in.
Add the cream cheese, chives, stir everything in, cook for 1 more minute and serve with sides of choice like tomatoes, avocado, toast. Enjoy!
More Recipes with Salmon
If you love salmon check these out!
Tips
- Make sure the heat of your pan isn't too hot when adding the eggs. You'll first cook the hashbrowns on medium-high, but the heat needs to be turned down before the eggs.
- Don't add too much salt as smoked salmon is salty. You can always add more at the end if needed.
- This breakfast egg scramble is best served immediately.
Frequently Asked Questions
Yes absolutely!
Tomatoes, avocado, toast, bagel, green salad, microgreens, red onion.
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Smoked Salmon Breakfast Scramble
Equipment
- spray cooking oil if needed
Ingredients
- 4-5 eggs large
- 1 tablespoon half and half
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 1 tablespoon butter
- 1 cup shredded hashbrowns frozen or not
- 2 ounces smoked salmon chopped
- 2 ounces cream cheese cubed in small pieces
- 1 tablespoon chives finely chopped
Instructions
- Whisk together the cracked eggs, half and half, salt and pepper.
- Heat up butter in a skillet. Once melted add hasbrowns and cook on medium high heat for about 5 minutes or until they get golden.
- Turn the heat down to low-medium/low. Spray a little spray cooking oil all over if needed. Pour the whisked eggs over the hasbrowns in the skillet. Cook the eggs until set, about 3-5 minutes, stirring them with a spatula. (make sure heat isn't too high)
- Add the chopped salmon and stir it in.
- Add the cream cheese, chives, adjust salt and pepper. Stir everything in, cook for 1 more minute and serve with sides of choice like tomatoes, avocado, toast. Enjoy!
Notes
- Cream cheese: regular or low-fat. Slice it in little cube while cold then live it out on the counter to soften.
- Use more or less smoked salmon to taste.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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