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!
Wet Egg Ingredients
SPICY ROASTED RED PEPPER FETA DIP
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.
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.
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!
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!
You can freeze these breakfast taquitos after you assemble them. To freeze: