They say breakfast is the most important meal of the day, right? Being a working mom that is always rushing out the door in the morning, I don’t usually have breakfast. Maybe a granola bar while I am answering emails in my office. On the weekends though, I try to make a few things for my family to have that can also be kept in the refrigerator or freezer for weekday meals.
Taquitos are one of my favorite things to make because they keep really well in the freezer. I make all kinds. I shared my Baked Chicken Taquitos recipe a while back. I figured I may as well make a breakfast version for our long weekend and the upcoming week. I used ham, cheese and veggies, but any combination of meats, cheeses and vegetables would work perfectly. Try these out with these ingredients or your favorite breakfast ingredients!
1/3 cup milk
1/2 cup chopped spinach
1 small onion, diced
1/2 cup chopped ham or bacon
1 cup cheddar cheese – shredded or sliced
salt & pepper
Preheat your oven to 350 degrees and line a baking sheet with foil.
In a bowl, scramble the eggs and milk together until smooth and well combined. Pour into a preheated, greased skillet over medium heat. Cook for 2 minutes or so until the bottom of the eggs begin to set. Add in the meat and vegetables. Continue cooking and scrambling the egg mixture until fully cooked. That will probably take 8-10 minutes.
Once the eggs are cooked, scoop equal portions onto the tortillas, add cheese and roll tightly. You’ll want about 2-3 Tbsp of the egg mixture in each tortilla. Lay them seam side down on the baking sheet.
Once you’ve rolled all of the taquitos, spray them with oil and place in the oven. Bake at 350 degrees for 10-12 minutes turning halfway through. You’ll know they are done when the tortillas are golden brown and the filling is warm.
Enjoy on the go or at home with Fresh Salsa and avocado!