These breakfast taquitos are my new favorite for make-ahead and reheat breakfast. My typical breakfast is an English muffin, but sometimes I get tired of those. I have to be in the mood for sweet breakfast foods, so I usually go for something savory.
A breakfast burrito is a little much for me because I also don't like a very large breakfast, so I created these taquitos when wanted to make something a little smaller. If breakfast burritos are your thing, try this Breakfast Burrito recipe from Savory Experiments. Comparing the burritos vs taquitos, the main difference is the size. This means the burritos can fit more ingredients.
I love these because one is great for small appetites or kids, and you can have two or more if you want a larger breakfast. You can also serve with a side of home fries, tots, hash browns, or (one of my favorites) cheddar grits! Check out my Breakfast Collection if you're looking for more breakfast or brunch recipes.
Breakfast Taquito Recipe Notes
Bacon: The recipe calls for cooked bacon. I usually keep some pre-cooked bacon hanging out in my fridge. If you need to make the bacon, it will add about 10 minutes to the cooking time. You can also omit the bacon or substitute sauteed peppers and onions for a vegetarian option.
Flour or corn tortillas: I use flour tortillas because I'm not a huge fan of soft corn tortillas. You can definitely make these with soft corn tortillas if that's what you prefer or if you need to make them gluten-free. The cooking time might need to be adjusted for corn tortillas.
Reheating: The breakfast taquitos can reheat in the oven or the microwave. To save time, I place them on a baking sheet while the oven preheats to 350, and set a timer for 20 minutes. This gives them a head start cooking without wasting time as the oven preheats. You can also reheated them in the microwave for about 45 seconds. These reheating times are for refrigerated taquitos. Add time for frozen taquitos.
Breakfast Taquitos
Equipment
- Skillet
Ingredients
- 6 eggs
- 2 teaspoon taco seasoning
- 10 strips cooked bacon
- 1¼ cups shredded cheddar cheese or another shredded cheese of your choice, such as Monterey Jack or a Mexican-style blend
- 1¼ cups salsa a chunky style is best
- 10 soft tortillas Fajita (small) size, no larger than 6 inches. Can use flour or corn tortillas.
- cooking spray or butter
Accompaniments (As Desired)
- salsa
- taco sauce
- sour cream
- guacamole
Instructions
- Preheat oven to 350°. Preheat a skillet over medium heat.
- Whisk together eggs and taco seasoning.6 eggs, 2 teaspoon taco seasoning
- Lightly grease skillet with nonstick cooking spray or butter.cooking spray
- Pour egg mixture into the skillet and cook as scrambled eggs. Use a spatula to push the eggs toward the middle and flip the eggs around as they cook. Cook the eggs until they are just done, about 5 minutes.
- Remove eggs from heat and set aside.
- Lightly spray baking sheet with nonstick cooking spray or line with parchment paper.
- Assemble each taquito by placing one crumbled strip of bacon, 2 tablespoons cheese, and 2 tablespoons salsa onto the middle of the tortilla. Divide the scrambled eggs equally among the taquitos.10 strips cooked bacon, 1¼ cups shredded cheddar cheese, 1¼ cups salsa, 10 soft tortillas
- Roll each taquito tightly and place seam side down on a baking sheet. Tip: Use a knife to hold the filling in place as you start to roll. If your taquitos seem to be unrolling, move them close together on the baking sheet or secure each one with a toothpick.
- Bake for about 10 minutes until taquitos are crispy.
- Serve with desired accompaniments. If making ahead of time, store in the refrigerator in an airtight container.salsa, taco sauce, sour cream, guacamole
Notes
