Sausage And Egg Breakfast Taquitos Recipes
CRISPY BAKED BREAKFAST TAQUITOS
A no-oil cooking method creates wonderfully Crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. They reheat quickly in the morning for a delicious, portable, grab-and-go breakfast.
Provided by Valerie Brunmeier
Categories Breakfast
Time 26m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
- Cook breakfast sausage in a 12-inch non-stick skillet until crumbled and completely cooked through. Transfer to a double layer of paper towels to drain while you prepare other ingredients.
- Wipe skillet clean, coat with non-stick cooking spray and place over medium heat. Add diced red bell pepper and cook, stirring for a couple of minutes until softened. Add chopped mushrooms and cook for another minute. Lower the heat to medium-low and add whisked eggs to the veggies. Cook, moving the eggs around with a wooden spoon until eggs are set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove pan from heat and add cooked, crumbled sausage and shredded cheese. Stir to combine and set aside.
- Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly. Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the egg and sausage filling down the center of the tortilla. Sprinkle with some of the cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with remaining tortillas. Coat the tops of the taquitos with additional non-stick cooking spray.
- Bake for 8 minutes. Pull baking sheet out of the oven and use tongs to flip each taquito over to brown the other side. Return to the oven for an additional 3 minutes or till nicely browned on both sides.
Nutrition Facts : ServingSize 1 taquito, Calories 147 kcal, Carbohydrate 16 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 395 mg, Fiber 1 g, Sugar 2 g
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
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.
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