Breakfast Taquitos
Breakfast is by far my favorite meal of the day, but sometimes I am too tired to make myself anything. So on the days I have a little extra time and energy, I love making a big batch of breakfast taquitos. They are so simple and I have enough to eat for days.
To start, whisk together 8 eggs and 1/4 cup of milk or heavy cream. Season with 3 tsp of salt, 2 tsp of pepper, 1 1/2 tsp onion powder, and 1/3 tsp of chili powder. Scramble them in a large skillet over medium heat. When they are still slightly runny, add in 1 cup of cheese (I used half cheddar, half monterey jack). Also add in 1lb of cooked, crumbled bacon and mix.
Grab a stack of small tortillas and cover them with a damp paper towel. Microwave them for 30 seconds to make them more pliable. Add a heaping tablespoon of the egg filling to one side of a tortilla, then roll tightly to make a cigar shape. Place the rolled taquito seam-side down on a lined baking sheet. Repeat with the remaining tortillas or until you are out of filing.
Bake for 12-15 minutes, or until the tortillas are slightly browned and crispy. Allow them to cool for a few minutes and serve! These are great to dip in salsa, queso, sour cream, or guacamole!
Other Fillings
Bacon, eggs, and cheese are the go-to breakfast combo, but these taquitos can be filled with all kinds of yummy things.
- Crumbled sausage
- Ham
- Onions
- Peppers
- Black Beans
- Jalapenos
- Spinach
- Corn
- Tomatoes
You name it, you can make it! Just make sure you use plenty of cheese so all of the ingredients stick together.
Freezer Friendly
The best thing about these is they freeze so well! Make the filling, roll the taquitos, and place them on a baking sheet. But instead of baking them, pop the entire sheet in the freezer. Let the taquitos freeze for at least 30 minutes to solidify, then place them in a freezer plastic bag and back in the freezer. They will keep in the freezer for up to a month.
To cook, just bake a few at 375 for 20 minutes or until warmed through and slightly browned on the edges.
Need Other Breakfast Ideas?
- Caramel Cinnamon Rolls
- Blueberry Cheesecake Waffles
- Potato Chorizo Breakfast Tacos
- Fluffy Buttermilk Pancakes
- Fried Chicken Biscuit With Maple Butter
Breakfast Taquitos
Ingredients
- 20 small flour tortillas street/small taco sized
- 1 lb bacon
- 8 large eggs
- ¼ cup milk or heavy cream
- 3 tsp salt
- 2 tsp black pepper
- 1½ tsp onion powder
- ⅓ tsp chili powder
- 4 dashes hot sauce to taste
- ½ cup shredded cheddar
- ½ cup monterey jack cheese
- salsa and/or guacamole for serving
Instructions
- Preheat the oven to 375°
- Cook bacon according to package directions until crispy. Place on a paper towel to drain excess fat and chop into small pieces
- Meanwhile, in a bowl, scramble eggs, milk, salt, pepper, onion powder, chili powder, and hot sauce. Pour into a skillet over medium high heat and cook until slightly runny
- Add cheeses and bacon stir until cheese is melted. Set aside.
- On a microwave safe plate, place tortillas and cover with a damp paper towel. Microwave for 45 seconds to make pliable.
- Take one tortilla, scoop 1 heaping tbsp of egg/cheese mixture on one side. Roll toward the other side to form a cigar shape (I take a finger and dip it in water, then dab the opposite side of the tortilla with it to create a "glue" the roll with stick to).
- Place the roll face down in a greased baking dish/ cookie sheet lined with parchment. Repeat with the remaining tortillas
- Bake 12-15 minutes until crispy and slightly brown. Allow to cool slightly and serve with salsa, sour cream and/or guacamole.
