Breakfast Taquitos

Breakfast Taquitos are quick, easy and the best way to start your day!

These Breakfast Taquitos are loaded with cheesy spiced eggs and spinach all wrapped in a corn tortilla, baked to golden perfection then dunked in Spicy Red Pepper Dip. They are cheesy, crispy, flavorful and EASY!  These Breakfasts Taquitos are make ahead and freezer-friendly (instructions included) and make the best breakfast-on-the-go!

 

Breakfast Taquitos Recipe

You know how a lot of times pictures on Pinterest look way better than the real thing?

This is not one of those times.

Try as I did, I could not capture the creamy, crunchy, spicy layered flavors that are these Breakfast Taquitos, it was in vain

The idea for these crazy delicious Breakfast Taquitos was born when Patrick came with me to Costco.  So once we got our new pillows, towels, electric toothbrushes (throw in some salami, protein powder, 3-pack condiments, Lucky Charms, etc., etc., etc., etc,.)  home, Patrick decided he no longer needed the  roasted red peppers so I instantly commandeered them.

I knew I wanted to make a roasted red pepper dip – and I knew I wanted to make eggs – and then more magic happened – Breakfast Taquitos with Spicy Roasted Red Pepper Dip.

Both the Breakfast Taquitos and Dip are both very simple to make – basically scrambling eggs and throwing all the dip ingredients in a blender –  BUT with just one bite you’ll feel like an accomplished 5 star chef!

What do you put in Breakfast Taquitos?

This Breakfast Taquitos recipe sticks with a simple yet flavorful filling of eggs, sour cream, Monterrey Jack, spinach and seasonings so they become soft, creamy, cheesy, with a layer of spice.  The combination of the filling and the corn tortilla taste somewhat like quiche – exactly what I was going for!

Although I personally love this combination, the possibilities are ENDLESS when it comes to your Breakfast Taquitos filling (read on!).

What Else Can I put in my Breakfast Taquitos?

Here are jus a few ideas of what you can add to your Breakfast Taquitos:

• scrambled sausage
• sausage links
• bacon
• ham
• chorizo
• sun-dried tomatoes
• bell peppers
• mushrooms
• asparagus
• zucchini
• sour cream
• different cheeses: Pepper jack, Swiss, Gouda, or goat cheese

Breakfast Taquitos with Sausage

To make Breakfast Taquitos with sausage, simply cook the sausage in a skillet, remove to a plate and drain most of the grease.  You can also saute veggies such as bell peppers, zucchini, etc with the sausage.

Continue to scramble the eggs per recipe instructions and assemble per instructions.  Just be aware the recipe will make more taquitos because now there is more filling.

Breakfast Taquitos with Sausage Links

Using sausage links is a fun, easy way to add sausage to your Breakfast Taquitos.  Simple scramble the eggs as instructed, and add a cooked breakfast sausage link to each corn tortilla before rolling up.

How to make Breakfast Taquitos

• Whisk eggs together.  The filling for these Breakfast Taquitos is SUPER simple.  Simply beat eggs in a large bowl and whisk in sour cream, salt, garlic powder, ground cumin, pepper, oregano and onion powder.
• Scramble Eggs. The key to scrambling eggs is to not cook at too high of a temperature – between medium-low and medium is just right and to whisk constantly.   
• Stir in cheese and spinach.  When the eggs are almost set but still shiny, stir in spinach and cheese.
• Don’t overcook! Remove the eggs from the heat when the eggs are slightly undercooked because they will continue to bake in the oven.  This will prevent rubbery eggs.

How to Bake Breakfast Taquitos

The eggs all bundled up in a corn tortilla brushed with olive oil and then baked until crispy.   Here are some baking tips:

• I like to line my baking sheet with foil for easy cleanup.
• Place a baking rack on top of the baking sheet – this will help the air circulate all around the taquitos so they get nice and crispy.
• Don’t forget to lightly spray the baking rack with non-stick cooking spray or the breakfast taquitos will stick!
• I recommend covering the tortilla with a damp paper towel and warming them in the microwave before rolling.  This helps them become more pliable and less likely to tear.
• Place the breakfast taquitos seam-side DOWN so they don’t fly open.
• You can use olive oil to lightly brush the taquitos or nonstick cooking spray – but please use one or the other otherwise your taquitos won’t become as crispy.
• Bake until the the edges are golden brown and crisp which means your breakfast taquitos will be crispy!

What to Serve with Breakfast Taquitos

The texture alone of the creamy, cheesy spinach eggs, with the crispy corn tortilla is enough to make these Breakfast Taquitos rave worthy, but then enter The Dip…

The best way to serve these Breakfast Taquitos is with the tantalizing Roasted Rec Pepper Dip – oh my yum you are going to fall in love!  This dip would be incredible on anything it touches –  bread, chips, vegetables  – I am OBSESSED!  It elevates these already delectable Breakfast Taquitos to a whole new realm of YUM!

To make the dip, simply blend roasted red peppers, feta, sour cream, lime juice, jalapeno, cilantro, garlic, cumin and oregano until smooth – how easy is that?   It is so packed with flavor it makes me giddy!

If roasted red peppers aren’t your thing or you need to make these Breakfast Taquitos NOW, then they are also fabulous with salsa, salsa verde, pico de gallo, sour cream or avocado ranch. 

In addition to dip, I like to serve Breakfast Taquitos with a side of fruit or fruit salad and either sausage links or bacon.

HOW to store leftover Breakfast Taquitos

These Breakfast Taquitos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.  If freezing, make sure to label so you know when they need to be eaten by.

HOW to Reheat Breakfast Taquitos

The tortillas of leftover, refrigerated Breakfast Taquitos will become soft and almost soggy due to the condensation in the refrigerator so it is best to reheat them in the oven verses the microwave.

To reheat, place taquitos on a foil lined baking dish.  Bake at 400 degrees F for 10 minutes or until until heated through and crispy.  You may want to broil them for a minute or two to help them crisp up – but watch closely so they don’t burn!

Make ahead BREAKFAST TAQUITOS

You can make Breakfast Taquitos ahead of time then store them in the refrigerator for up to 5 days for a grab and go breakfast!

1. Assemble:  Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture.  The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy.  Roll up tightly.
2. Bake:  Bake according to directions.
3. Cool.  Let breakfast taquitos cool completely at room temperature otherwise they will steam and become soggy if wrapped up when warm.
4. Wrap:  Wrap individual taquitos up tightly in foil.
5. Store:  Store wrapped taquitos in the refrigerator for up to 5 days.
6. Eat:  Remove taquitos from foil and place on baking sheet.  Bake at 400 degrees for 10 minutes or until warmed through and crispy.

HOW TO FREEZE BREAKFAST TAQUITOS

You can freeze these breakfast taquitos after you assemble them. To freeze:

1. Assemble:  Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture.  The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy.  Roll up tightly.
2. Bake:  Bake according to directions.
3. Cool.  Let breakfast taquitos cool completely at room temperature.
4. Freeze:  Place the baking sheet with the taquitos (not touching) in the freezer for 1-2 hours or until solid.  This flash freezing allows you to store the taquitos together without them sticking together or become squished.
5. Store:  Add frozen breakfast taquitos to a large freezer size bag, remove excess air and seal.

HOW TO COOK FROZEN TAQUITOS

• When ready to serve, bake breakfast taquitos from frozen.
• Remove desired amount of taquitos from freezer.
• Place taquitos on a greased baking sheet so they aren’t touching.
• Bake at 425 degrees F for 15-20 minutes or until crispy

Maybe Patrick should come to Costco with me more often.

Magic happens.

Tools Used in This Recipe

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Breakfast Taquitos

Breakfast Taquitos are quick, easy and the best way to start your day! These Breakfast Taquitos are loaded with cheesy spiced eggs and spinach all wrapped in a corn tortilla, baked to golden perfection then dunked in Spicy Red Pepper Dip. They are cheesy, crispy, flavorful and EASY!  These Breakfasts Taquitos are make ahead and freezer-friendly and make the best breakfast-on-the-go!

Servings: 12 taquitos

Total Time: 35 minutes mins

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

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Ingredients

Wet Egg Ingredients

• 10 eggs
• 1/2 cup sour cream
• 1/2 tsp EACH salt, garilc pwdr, ground cumin
• 1/4 tsp EACH pepper, dried oregano, onion pwdr

Dry Ingredients

• 1/2 cup spinach, chopped
• 1 cup Monterey Jack cheese

TAQUITOS

• 12 6″ corn tortillas DON’T sub flour!
• cooking spray or olive oil

SPICY ROASTED RED PEPPER FETA DIP

• 4 oz. feta cheese (approximately 1 cup)
• 1/4 cup sour cream
• 1/2 cup jarred roasted red peppers drained and patted dry
• 2 tablespoons lime juice
• ¼ – 1 jalapeno with seeds (adjust to taste)**
• 1 garlic clove, peeled
• 1/4 cup loosely packed cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• salt and pepper to taste

Instructions

• Add all of the Roasted Red Pepper Feta Dip ingredients to a blender or food processor, beginning with just ¼ of the jalapeno with seeds. Blend all ingredients together in a food processor until mostly smooth. **Taste and add/blend more jalapeno for more heat. Note: The eggs are not spicy at all so they “tone” down the heat. Chill dip 1 hour before serving.
• Preheat oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top (for easy cleanup). Lightly spray rack with non-stick cooking spray.
• Beat eggs in a large bowl and whisk in rest of Wet Egg Ingredients. Heat large skillet over medium heat. When skillet is hot, add eggs and scramble. When eggs are almost set (still shiny) stir in spinach and cheese. Melt cheese and remove skillet from heat when eggs are slightly undercooked.
• Warm tortillas in microwave (helps rolling them easier). Place a scant ¼ cup egg mixture into the center of each tortilla and roll into taquitos. Place taquitos on prepared baking sheet, seam-side down. Lightly spray tops taquitos with non-stick cooking spray, or lightly brush with olive oil. Bake for 15-20 minutes or until edges are golden brown and crisp.
• Serve with Spicy Roasted Red Pepper Feta Dip.

Notes

Make Ahead Prep: The wet egg ingredients can be made a day ahead of time and stored in the fridge until ready to use.
The Spicy Roasted Red Pepper Feta Dip can also be made the night before, or even a few days before, that way when time to cook, it only takes 5-10 minutes to whip up the eggs and assemble before baking.

Storage

These Breakfast Taquitos will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.  If freezing, make sure to label so you know when they need to be eaten by.

HOW to Reheat

The tortillas of leftover, refrigerated Breakfast Taquitos will become soft and almost soggy due to the condensation in the refrigerator so it is best to reheat them in the oven verses the microwave.

To reheat, place taquitos on a foil lined baking dish.  Bake at 400 degrees F for 10 minutes or until until heated through and crispy.  You may want to broil them for a minute or two to help them crisp up – but watch closely so they don’t burn!

How to Make ahead 

You can make Breakfast Taquitos ahead of time then store them in the refrigerator for up to 5 days for a grab and go breakfast!

1. Assemble:  Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture.  The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy.  Roll up tightly.
2. Bake:  Bake according to directions.
3. Cool.  Let breakfast taquitos cool completely at room temperature otherwise they will steam and become soggy if wrapped up when warm.
4. Wrap:  Wrap individual taquitos up tightly in foil.
5. Store:  Store wrapped taquitos in the refrigerator for up to 5 days.
6. Eat:  Remove taquitos from foil and place on baking sheet.  Bake at 400 degrees for 10 minutes or until warmed through and crispy.

HOW TO FREEZE 

You can freeze these breakfast taquitos after you assemble them. To freeze:

1. Assemble:  Assemble taquitos by spreading some shredded cheese down the center of each tortilla (not in original recipe) followed by the egg mixture.  The extra cheese buffers the moisture of the eggs and prevents the corn tortillas from becoming soggy.  Roll up tightly.
2. Bake:  Bake according to directions.
3. Cool.  Let breakfast taquitos cool completely at room temperature.
4. Freeze:  Place the baking sheet with the taquitos (not touching) in the freezer for 1-2 hours or until solid.  This flash freezing allows you to store the taquitos together without them sticking together or become squished.
5. Store:  Add frozen breakfast taquitos to a large freezer size bag, remove excess air and seal.

HOW TO COOK FROZEN TAQUITOS

• When ready to serve, bake breakfast taquitos from frozen.
• Remove desired amount of taquitos from freezer.
• Place taquitos on a greased baking sheet so they aren’t touching.
• Bake at 425 degrees F for 15-20 minutes or until crispy

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