Breakfast Taquitos
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Breakfast Taquitos
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Breakfast Taquitos are quick, easy and the best way to start your day! These Breakfast Taquitos are loaded with cheesy spiced eggs and spinach all wrapped in a corn tortilla, baked to golden perfection then dunked in Spicy Red Pepper Dip. They are cheesy, crispy, flavorful and EASY! These Breakfasts Taquitos are make ahead and freezer-friendly and make the best breakfast-on-the-go!
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Ingredients
Wet Egg Ingredients
- 10 eggs
- 1/2 cup sour cream
- 1/2 tsp EACH salt, garilc pwdr, ground cumin
- 1/4 tsp EACH pepper, dried oregano, onion pwdr
Dry Ingredients
- 1/2 cup spinach, chopped
- 1 cup Monterey jack cheese
TAQUITOS
- 12 6" corn tortillas DON'T sub flour!
- Cooking spray or olive oil
SPICY ROASTED RED PEPPER FETA DIP
- 4 oz. feta cheese (approximately 1 cup)
- 1/4 cup sour cream
- 1/2 cup jarred roasted red peppers drained and patted dry
- 2 tablespoons lime juice
- 1/4 - 1 jalapeno with seeds (adjust to taste)**
- 1 garlic clove, peeled
- 1/4 cup loosely packed cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- salt and pepper to taste
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Instructions
- Add all of the Roasted Red Pepper Feta Dip ingredients to a blender or food processor, beginning with just 1/4 of the jalapeno with seeds. Blend all ingredients together in a food processor until mostly smooth. **Taste and add/blend more jalapeno for more heat. Note: The eggs are not spicy at all so they “tone” down the heat. Chill dip 1 hour before serving.
- Preheat oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top (for easy cleanup). Lightly spray rack with non-stick cooking spray.
- Beat eggs in a large bowl and whisk in rest of Wet Egg Ingredients. Heat large skillet over medium heat. When skillet is hot, add eggs and scramble. When eggs are almost set (still shiny) stir in spinach and cheese. Melt cheese and remove skillet from heat when eggs are slightly undercooked.
- Warm tortillas in microwave (helps rolling them easier). Place a scant 1/4 cup egg mixture into the center of each tortilla and roll into taquitos. Place taquitos on prepared baking sheet, seam-side down. Lightly spray tops taquitos with non-stick cooking spray, or lightly brush with olive oil. Bake for 15-20 minutes or until edges are golden brown and crisp.
- Serve with Spicy Roasted Red Pepper Feta Dip.
Notes
- Make Ahead Prep: The wet egg ingredients can be made a day ahead of time and stored in the fridge until ready to use. The Spicy Roasted Red Pepper Feta Dip can also be made the night before, or even a few days before, that way when time to cook, it only takes 5-10 minutes to whip up the eggs and assemble before baking.
- These Breakfast Taquitos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months. If freezing, make sure to label so you know when they need to be eaten by.
- The tortillas of leftover, refrigerated Breakfast Taquitos will become soft and almost soggy due to the condensation in the refrigerator so it is best to reheat them in the oven verses the microwave.
- To reheat, place taquitos on a foil lined baking dish. Bake at 400 degrees F for 10 minutes or until until heated through and crispy. You may want to broil them for a minute or two to help them crisp up - but watch closely so they don't burn!
- You can make Breakfast Taquitos ahead of time then store them in the refrigerator for up to 5 days for a grab and go breakfast!
- You can freeze these breakfast taquitos after you assemble them. To freeze:
- Add frozen breakfast taquitos to a large freezer size bag, remove excess air and seal.
- Assemble: Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture. The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy. Roll up tightly.
- Bake: Bake according to directions.
- Cool. Let breakfast taquitos cool completely at room temperature otherwise they will steam and become soggy if wrapped up when warm.
- Wrap: Wrap individual taquitos up tightly in foil.
- Store: Store wrapped taquitos in the refrigerator for up to 5 days.
- Eat: Remove taquitos from foil and place on baking sheet. Bake at 400 degrees for 10 minutes or until warmed through and crispy.
- Assemble: Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture. The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy. Roll up tightly.
- Bake: Bake according to directions.
- Cool. Let breakfast taquitos cool completely at room temperature.
- Freeze: Place the baking sheet with the taquitos (not touching) in the freezer for 1-2 hours or until solid. This flash freezing allows you to store the taquitos together without them sticking together or become squished.
- Store: Add frozen breakfast taquitos to a large freezer size bag, remove excess air and seal.
- When ready to serve, bake breakfast taquitos from frozen.
- Remove desired amount of taquitos from freezer.
- Place taquitos on a greased baking sheet so they aren’t touching.
- Bake at 425 degrees F for 15-20 minutes or until crispy
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