Lately, I’ve been getting pretty tired of my usual low-carb/keto breakfast ideas so I’ve been experimenting and trying to come up with some new recipes.
One in particular that I love right now is my Salmon Cream Cheese Egg Roll-ups!
I had some seared salmon leftover from dinner the night before and all I did was mix it with some onion and chive cream cheese, and rolled it all up into an egg crepe!
Of course, you’re not always going to have leftover salmon in the refrigerator so I included instructions below on how to make really easy baked salmon in the toaster oven in only 8 minutes!
If you don’t own a toaster oven, I highly recommend getting one. It is so easy and quick to make fish, chicken, appetizers and so much more.
Also, there’s no preheating required because let’s get real, nobody wants to wait for their oven to be preheated just to make breakfast.
Either way, if you love salmon and you love eggs, you will really enjoy this recipe that is low-carb/keto and packed with protein and Omega 3’s.
Now, let’s get started!
Prepping Time 15MCook Time 5M
Total Time 20M
Net Carb/Serv ~4g
Servings 1
Ingredients
- 4 oz Salmon
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Onion and Chive Cream Cheese (regular works fine too)
- 2 Eggs
- 1/2 Whole Avocado
Directions
1) Gather all the ingredients.
2) Line oven tray with aluminum foil and grease with oil of your choice or use a silicone baking mat. Sprinkle some salt and black pepper over salmon and bake at 425F in an oven/toaster oven for 8-10 minutes (depending on the thickness of the salmon).
3) Once salmon is done and easily flakes, combine with 1 tbsp of cream cheese in a mixing bowl and set aside.
4) In a small bowl, add a pinch of salt and whisk eggs.
5) Place nonstick skillet on low heat, spray cooking oil and pour in whisked eggs. Rotate the nonstick skillet until the entire pan is covered evenly with the eggs. Continue cooking on low heat until eggs are no longer runny, around 5 minutes.
6) Place salmon cream cheese mixture in the middle of the eggs. Fold one side of the egg over to cover the salmon and then flip over to complete the roll. Continue to cook for 1 minute to seal the ends together and then transfer to a serving plate.
7) Top with sliced avocados. Here is how we cut avocados if you’re interested.
Hope you enjoy your low-carb/keto Salmon Cream Cheese Egg Roll Up!
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Salmon Cream Cheese Egg Roll Up
Ingredients
- 4 oz Salmon
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Onion and Chive Cream Cheese regular works fine too
- 2 Eggs
- 1/2 Whole Avocado
Instructions
- Gather all the ingredients.
- Line oven tray with aluminum foil and grease with oil of your choice or use a silicone baking mat. Sprinkle some salt and black pepper over salmon and bake at 425F in an oven/toaster oven for 8-10 minutes (depending on the thickness of the salmon).
- Once salmon is done and easily flakes, combine with 1 tbsp of cream cheese in a mixing bowl and set aside.
- In a small bowl, add a pinch of salt and whisk eggs.
- Place nonstick skillet on low heat, spray cooking oil and pour in whisked eggs. Rotate the nonstick skillet until the entire pan is covered evenly with the eggs. Continue cooking on low heat until eggs are no longer runny, around 5 minutes.
- Place salmon cream cheese mixture in the middle of the eggs. Fold one side of the egg over to cover the salmon and then flip over to complete the roll. Continue to cook for 1 minute to seal the ends together and then transfer to a serving plate.
- Top with sliced avocados. Here is how we cut avocados if you're interested.
Video
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