Breakfast Taquitos Recipes

BREAKFAST TAQUITOS

These baked tortilla roll-ups tuck all the fixings of a breakfast burrito-eggs, cheddar, sausage, and salsa-into a deliciously crispy, compact, freeze-ahead format. To keep the crunch long after freezing, use the oven and not the microwave to reheat.

Provided by Riley Wofford

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Yield Makes 6

Number Of Ingredients 7

Breakfast Taquitos image

Steps:

Preheat oven to 425°F. Heat oil and sausage in a medium nonstick skillet over medium-high; cook, breaking up meat into bite-size pieces with the back of a spoon, until cooked through, 5 to 6 minutes.
Add eggs; season with salt and pepper. Cook, stirring, until soft curds form, 30 seconds. Remove from heat; stir in cheese and salsa. Divide mixture among tortillas (about 1/3 cup each); roll up and place, seam-side down, on a baking sheet.
Brush taquitos with oil and bake until shells are crisp and cheese is melted, 12 to 14 minutes.

Ingredients

1 teaspoon vegetable oil, plus more for brushing
6 ounces breakfast sausage, casings removed
5 large eggs, beaten
Kosher salt and freshly ground pepper
4 ounces cheddar, shredded (1 cup)
1/3 cup homemade or store-bought salsa
6 flour tortillas (each 8 inches)

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