Breakfast Taquitos
Ingredients
- 4 flour tortillas
- spray olive oil
- 4 slices cooked bacon
- 1 small baking potato
- 3 Tbl. fine diced red pepper or jalapeno
- 2 eggs
- 2 egg whites
- 2 Tbl. milk
- 2 scallions thinly sliced
- sea salt & freshly cracked pepper
- 1/2 cup + 2 Tbl. shredded cheddar cheese
- scallions for garnish
Instructions
- Preheat oven to 425 degrees. Line shallow baking sheet with parchment paper.
- Prick baking potato several times with a fork and microwave on high for 4-5 minutes or until fork tender. Remove and allow to cool slightly. Peel and dice.
- In a medium skillet cook bacon slices until crispy. Remove to paper towel to drain. Add diced potato and red pepper to skillet and sauté until pepper is tender. Add salt & pepper to taste. Remove potatoes and reserve.
- Whisk eggs, egg whites, and milk. Add to skillet and scramble. Sprinkle with sliced scallion. Season with salt & pepper to taste.
- Spray one side of flour tortillas with olive oil and place oil side down on parchment lined baking sheet. Assemble 1/4th of each ingredient (reserving 2 Tbl. cheddar cheese) on tortilla and roll tightly. Use a toothpick to secure. Continue assembling remaining tortillas.
- Bake for 10 minutes. Remove from the oven, remove toothpicks, sprinkle tops with a little shredded cheese and sliced scallion.
Notes
You can easily double or triple this recipe and freeze the extras. Then you'll have a quick & satisfying breakfast on days when you don't have time to lay in bed pondering your next move.
Simply freeze the filled taquitos before baking them. When ready to serve, place on baking sheet and bake for 12-15 minutes at 425 degrees until golden on edges.
Simply freeze the filled taquitos before baking them. When ready to serve, place on baking sheet and bake for 12-15 minutes at 425 degrees until golden on edges.