Baked Breakfast Taquitos: 3 great words. You’ve got something baked, so it’s healthier, and it can be made ahead. You can’t go wrong with breakfast food, plus this would work for breakfast, brunch, lunch, or even dinner. And taquitos, well anything with Mexican flavors, is usually my preference! Plus these are great for a crowd – think out-of-town guests, a holiday brunch, or a morning baby or wedding shower.
These are not gluten free, but I bet you could find a gluten free tortilla that could work. Or maybe even homemade paleo tortillas could work? I tried corn tortillas, and they tasted great, but fell apart easily. You could just take a corn tortilla, put the filling on one side, fold it over, and bake. This would give you baked breakfast tacos rather than taquitos.
This is the assembly phase, right before being rolled up.
On to the recipe. Our internet has been down, so once it was fixed this afternoon, I’ve had a hard time actually focusing and getting this recipe posted. (online shopping, anyone?!)
Baked Mini Breakfast Taquitos
Makes 24 mini taquitos
- 1/2 lb sausage, cooked and crumbled
- 1 1/2 cups spinach, finely chopped
- 10 eggs
- 1/3 c whole milk
- salt and pepper
- 8 pack of large tortillas*
- 4-6 oz colby jack or cheddar cheese, grated
- Optional toppings: salsa, sour cream, avocado, lime wedge
Preheat the oven to 425 and cover a baking pan with parchment paper.
Cook the sausage in a large nonstick pan, crumbling as it cooks. Once that is cooked, set it aside on a plate covered with a paper towel. Leave a little of the grease in the pan and set aside.
Whisk the eggs and milk together in a large bowl. Season with salt and pepper. Reheat the pan that was used to cook the sausage, and add the spinach, cooking until almost wilted. Add the eggs, and cook, scrambling as they cook. Set the cooked eggs and spinach aside in a bowl.
While the eggs are cooking, cut small circles out of the tortillas. I used a 4.5 inch round ramekin as a circle guide, and used a paring knife to cut around to make circles. You could also use a 4 inch (or some size close) cookie or biscuit cutter. My method was much simpler than it sounds, though!
*You could buy small tortilla shells and skip the cutting phase. This would still give you small taquitos, just not mini.
To assemble taquitos, place a couple spoonfuls of the egg/spinach mixture, plus a few crumbles of sausage, and some grated cheese inside each tortilla. Roll up tightly, and place seam-side down on the parchment. Once they’re all assembled, bake for 12 minutes, or until they are starting to brown on the edges. Serve with a lime wedge, salsa, and sour cream. These would also be delicious topped with avocado!
I wish I had a photo of the finished, plated product! Thank you for reading, and happy cooking!