Breakfast Taquitos
User Reviews
5
Breakfast Taquitos
Description
Breakfast Taquitos are assembled by baking chicken breakfast sausage until cooked through, then slicing it. Eggs are scrambled separately and combined with grated cheddar and chopped spinach. Corn tortillas are warmed briefly under a damp paper towel to make rolling easier without cracking. Portions of the filling are placed on each tortilla, seasoned with salt and pepper, and tightly rolled.
The taquitos are placed seam side down on a baking sheet, brushed lightly with oil or sprayed to encourage crispness and prevent cracking during baking. Baking at 375°F for 12-15 minutes produces a golden, crispy exterior while keeping the filling soft and flavorful.
This recipe yields a convenient, portable breakfast or snack that pairs well with salsa or guacamole. Using corn tortillas keeps them authentic and textured, but small flour tortillas of fajita size may be substituted.
To freeze, allow the baked taquitos to cool completely, then store in freezer bags. Reheat by microwaving or baking on a sheet until warmed through.
Ingredients
- 375 gram chicken sausage 1 package, breakfast type, Lilydale® brand
- 5 egg large
- 1 cup cheddar cheese grated
- ½ cup spinach chopped, leaves
- 10 corn tortillas
- salt to taste
- black pepper to taste
- cooking spray or olive oil
Instructions
- Preheat oven to 375°
- Place sausages on a parchment-lined baking sheet
- Bake sausages 20 minutes, turning halfway through
- While sausage is cooking, whisk the eggs, and scramble them over medium heat.
- Once cooked, slice sausages
- Put tortillas on a plate and cover with a damp paper towel. Warm in the microwave about 1 minute until pliable
- Assemble the taquitos: Divide the eggs, cheese, sausage, and spinach over the tortillas
- Sprinkle with salt and pepper
- Roll each tortilla around the filling and place, seam side down, on a parchment-lined baking sheet.
- Lightly brush with olive oil or spray with cooking spray. (This will keep them from cracking)
- Bake until golden, 12-15 minutes
- Serve with salsa and/or guacamole
Notes
- If substituting flour tortillas, choose small fajita-sized ones for best results.
- When using corn tortillas, roll and get them into the oven quickly to prevent drying and cracking.
- You can freeze baked taquitos after cooling completely by packing in freezer bags; reheat in microwave or oven until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 198kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 121mg | 40% |
| Sodium | 302mg | 13% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 120mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
