Description
Crispy breakfast taquitos packed with scrambled eggs, cheese, and bacon deliver a morning flavor explosion. Mexican-inspired rolls bring irresistible crunch and savory satisfaction for anyone craving a quick, delicious start to their day.
Ingredients
Scale
Protein and Dairy:
- 6 large eggs
- 1/2 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
Vegetables and Seasonings:
- 1/4 cup diced green chilies
- Salt
- Pepper
Tortillas and Cooking Ingredients:
- 8 small flour tortillas
- 8 small corn tortillas
- 1/4 cup vegetable oil
Optional Toppings:
- Salsa
- Guacamole
- Sour cream
Instructions
- Prepare the egg and sausage filling by whisking eggs with milk, seasoning with salt and pepper in a mixing bowl.
- Warm a nonstick skillet over medium heat and gently scramble the egg mixture until barely set and still slightly creamy.
- Fold cooked sausage, shredded cheese, and diced green chilies into the softly scrambled eggs, blending ingredients thoroughly.
- Remove the skillet from heat and allow the filling mixture to cool slightly for easier handling.
- Warm tortillas briefly to increase flexibility and prevent cracking during rolling.
- Spoon a precise line of egg filling along the edge of each tortilla, ensuring even distribution.
- Roll each tortilla tightly and carefully, tucking in edges to seal the filling completely.
- Position taquitos seam-side down on a prepared baking sheet, preventing unraveling during cooking.
- For crispy baked version, brush taquitos lightly with oil and place in a preheated 425°F oven.
- Bake until edges turn golden brown and exterior becomes crisp, approximately 12-15 minutes.
- Alternatively, for a pan-fried method, heat vegetable oil in a skillet over medium-high temperature.
- Carefully place taquitos seam-side down in hot oil, turning periodically to achieve uniform golden crispness.
- Drain excess oil on paper towels to maintain crunchiness.
- Garnish with fresh salsa, creamy guacamole, and tangy sour cream for dipping.
Notes
- Prevent egg overcooking by removing from heat when just set, ensuring soft and creamy texture inside taquitos.
- Seal tortillas tightly to prevent filling from falling out during baking or frying, using small amount of cheese as “glue” to hold edges together.
- Choose corn tortillas for gluten-free version, warming them slightly before rolling to increase flexibility and reduce cracking.
- Experiment with protein variations like chorizo, bacon, or vegetarian crumbles to customize filling according to dietary preferences or taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 396
- Sugar: 1 g
- Sodium: 626 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 373 mg