Breakfast Taquitos
User Reviews
5
Breakfast Taquitos
Description
This recipe combines pre-cooked sausage links with scrambled eggs seasoned with salt and pepper and shredded cheese, all wrapped in warm corn or flour tortillas. Baking at 425°F crisps the taquitos to a golden brown for 10-15 minutes, producing a crunchy outside with a soft, cheesy interior. Heating the tortillas briefly before assembling keeps them pliable and prevents cracking. Serving them with salsa adds a fresh, tangy contrast.
They can be prepared in advance by assembling up to the baking step and storing covered in the fridge. For freezer storage, wrap assembled but unbaked taquitos up to 2 months; thaw before baking or bake from frozen with covered and uncovered steps to crisp. Alternatively, an air fryer can be used to heat and crisp the taquitos quickly.
Ingredients
- 7 ounce box sausage links fully cooked
- 5 large egg
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups cheese your favorite kind, shredded
- 10 white corn tortillas , or use 6'' flour tortillas
Instructions
- Preheat oven to 425 degrees F.
- Warm sausages: Add sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving any sausage grease in the pan.
- Scramble eggs: Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.
- Warm tortillas on a hot dry skillet or griddle for a few seconds until they are pliable.
- Assemble: Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
- Bake: Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.
Notes
- Air fryer at 400°F for 8-10 minutes crisps the taquitos efficiently.
- You can assemble taquitos in advance and refrigerate before baking.
- For freezing, store assembled but unbaked taquitos up to 2 months; thaw then bake as directed or bake from frozen at 350°F with covered and uncovered steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 281mg | 12% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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