These are called The Best Breakfast Taquitos for a reason! Loads of meat, cheese and whichever vegetables you want to include. These are sure to be a hit every time you serve them! They are also the quickest and easiest weekday morning meal. Straight from the freezer to the microwave and done! Morning mealtime doesn’t get any easier!
The Best Breakfast Taquitos
Ingredients
- 1 tortilla, large, soft
- 1 eggs, large, scrambled
- 1-2 bacon, slices, cooked
- 1 slice canadian back bacon cut in long strips
- 1 breakfast sausage
- 1/4 cup cheese, shredded more or less to taste
Vegetable Options
- 2-4 slices peppers, green, yellow, orange or red
- 4-6 leaves baby spinach or baby kale
- 1 slice, cut in half tomatoes, sliced
- 4-6 slices onions, purple, sliced or, green onions, sliced
- 2-4 slices ripe avocado, seeded, sliced
- butter, vegetable oil and/or cooking spray for cooking
- salt - to taste
- pepper - to taste
Dip
- 2 tablespoons cream cheese, softened more or less to taste
- 1/4 cup mayonnaise or sour cream
- 2 tablespoons chunky salsa - more or less to taste
- 1 teaspoon chili powder - more or less to taste
Instructions
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We decided to list approximate amounts of ingredients for each taquito to give you an idea of what we do. We encourage you to choose your favorite ingredients and put a little more or a little less of whatever you prefer! Preheat your oven to 425 degrees. Prepare a rimmed baking sheet covered in tinfoil, lightly coated in cooking spray. Set aside. Prepare taquito contents and set each aside in a separate bowl. We usually prepare the vegetables first, the meat and then eggs, but really the order is up to you. Slice all of your vegetables, saute if desired, and set aside. We do not usually saute the vegetables, aside from the spinach or kale, because we love the crunch around here! Prepare your sausages and bacon. Set aside. Crack eggs into a bowl and add a few tablespoons of water, cream or milk. Whisk well and then add to your skillet. Season with salt and pepper. If you are using spinach or kale though add it to the pan about 2 minutes before the eggs are done cooking. Warm tortillas in your microwave for 20 seconds or so to make rolling the taquitos easier, if needed. If possible try to create a station where you can make more then 1 taquito at a time. Divide filling between each tortilla. Place approximately 1/4 cup of scrambled eggs into the center of each tortilla. Add your bacon, sausage and desired vegetables on top of and beside your egg. Fold the bottom edge up and roll the tortilla in to a tight long cylinder. Roll each cylinder as tightly as possible. Place each cylinder onto your prepared baking sheet. Place each taquito seam side down to bake the taquito closed and make sure the taquitos are not touching! After all of your taquitos are on your prepared baking sheet lightly spray each top with cooking spray, sprinkle a dash or two of salt and a pinch or two of shredded cheese. Bake for 12-15 minutes or until edges start to turn brown. These tortilla shells should harden in the oven and feel crisp. While your taquitos are in the oven grab a small bowl and combine sour cream, salsa and cream cheese. Remember to adjust amounts according to your personal taste. Put mixture in refrigerator. Remove taquitos from oven and let stand for at least 5 minutes, longer for little children. The cheese can get hot! Serve with your dipping sauce. ***Extra taquitos should be wrapped in plastic or a resealable bag and placed, when cool, in to the freezer. To prepare frozen taquitos place them directly on a rimmed baking sheet lightly coated in cooking spray. Preheat oven to 400 degrees and bake for 22-25 minutes or microwave until warm.
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