Breakfast Taquitos
The traditional taquito (rolled tacos) have made their way to breakfast, stuffed with bacon eggs and cheese!
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.