The BEST Breakfast Taquitos
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The BEST Breakfast Taquitos
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The Best Breakfast Taquitos are filled with meat, cheese and your favorite vegetables. The easiest morning snack ever, straight from your freezer to microwave!
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Ingredients
- 8 large flour tortillas
- 6 large eggs
- ¼ cup milk
- salt to taste
- pepper to taste
- 4 bacon slices cooked
- 6 oz breakfast sausage brown and serve cooked sausage links
- 1 ½ cups cheddar cheese shredded
- 2 bell peppers thinly sliced (any color)
- 1 white onion sliced
- 2 cups baby spinach
- cooking spray
Dip
- 2 tablespoon cream cheese softened
- ¼ cup sour cream
- 2 tablespoon chunky salsa
- 1 teaspoon chili powder
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Instructions
- Preheat your oven to 425 degrees. Prepare a rimmed baking sheet covered in tinfoil, lightly coated in cooking spray. Set aside.
- Heat a skillet over medium heat. Cook bacon and brown sausages and slice each in half widthwise. Set aside. *I suggest using the same pan to scramble the eggs to add a delicious flavor to the eggs and save on dishes!
- Heat a frying pan over medium high heat. Add a splash of olive oil and swirl to coat. Add peppers and onions and saute for 10 minutes.
- Crack eggs into a bowl and combine with milk, salt, and pepper. Pour into the skillet used to cook the bacon/sausage and scramble. Add spinach and 1 cup cheese to the eggs about 2 minutes before the eggs are done cooking. Once eggs are done, use your spatula to break up and crumble the scrambled eggs as much as possible. This will prevent taquitos from being lumpy.
- 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 than 1 taquito at a time
- Add scrambled eggs in a line down the center of the tortilla. The fillings can go all the way to the edge of the tortilla on one end, but stop ½” from the edge on the opposite side. Add bacon, sausage, peppers, onions, and cheese alongside/ on top of the eggs. In any order. Just be sure that the fillings are not more than 1” wide.
- Fold the bottom edge up and roll the tortilla into a tight long cylinder. Roll each taquito as tightly as possible.
- Place each taquito seam side down onto your prepared baking sheet and spray each top with cooking spray. sprinkle a dash or two of salt over the top and put in the oven on the center rack.
- Bake for 8 minutes, then flip and bake 4-5 more minutes, or until the 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, chili powder, salsa and cream cheese. Whisk until smooth.
- Remove taquitos from the oven and let stand for at least 5 minutes, longer for little children. The cheese can get hot! Serve with your dipping sauce.
Notes
- Create a station to make more than one taquito at a time to make the process more efficient.
- Warm tortillas in a microwave before rolling them up to make them easier to roll up.
- Roll as tightly as possible to prevent any fillings from spilling out during cooking or eating.
- Place seam side down onto the baking sheet and lightly spray with cooking oil before baking so they turn out golden brown and crispy.
- Let stand for at least five minutes (or longer for children) after removing from the oven so the cheese doesn’t burn anyone’s mouth when they take a bite.
- Be sure that the fillings are not more than one inch wide so they are the right size.
Nutrition Information
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Calories
683kcal
(34%)
Carbohydrates
55g
(18%)
Protein
31g
(62%)
Fat
76g
(117%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
10g
Monounsaturated Fat
40g
Trans Fat
0.1g
Cholesterol
249mg
(83%)
Sodium
832mg
(35%)
Potassium
2086mg
(60%)
Fiber
25g
(100%)
Sugar
10g
(20%)
Vitamin A
2074IU
(41%)
Vitamin C
183mg
(203%)
Calcium
346mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 55g | 18% |
| Protein | 31g | 62% |
| Fat | 76g | 117% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 249mg | 83% |
| Sodium | 832mg | 35% |
| Potassium | 2086mg | 44% |
| Fiber | 25g | 100% |
| Sugar | 10g | 20% |
| Vitamin A | 2074IU | 41% |
| Vitamin C | 183mg | 203% |
| Calcium | 346mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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