Ingredients
Scale
- 12 large eggs, whisked
- 1 lb breakfast sausage (pork, turkey, or plant-based)
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 bell pepper, finely diced
- 1/2 small onion, finely diced
- 24 small flour tortillas (street taco size)
- 2 tablespoons olive oil or avocado oil spray
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Salsa or hot sauce for serving
Instructions
- Heat a large non-stick skillet over medium heat. Add the breakfast sausage and cook until browned, breaking it into small crumbles with a spatula. Add the diced bell peppers and onions to the skillet. Sauté for 3-4 minutes until the vegetables soften. Remove the mixture from the pan and set it aside in a bowl.
- Wipe out the skillet and return it to medium-low heat. Pour in the whisked eggs seasoned with salt and pepper. Stir gently and cook until the eggs are just set but still slightly moist. Do not overcook them, as they will cook further in the oven. Fold the cooked sausage and vegetable mixture back into the eggs, then remove from heat.
- Preheat your oven to 400°F (200°C). Soften your tortillas by microwaving them in a damp paper towel for 30 seconds; this prevents cracking. Place 2 tablespoons of the egg mixture and a sprinkle of cheese in the center of each tortilla. Roll the tortilla tightly and place it seam-side down on a parchment-lined sheet pan.
- Once the sheet pan is full, lightly brush the tops of the taquitos with olive oil or spray them with cooking spray. This ensures a golden, crispy exterior. Bake for 15-20 minutes, or until the edges are brown and the tortillas look toasted. Remove from the oven and let them cool for at least 10 minutes before handling.
- To freeze, place the cooled sheet pan directly into the freezer for 2 hours. This “flash freezes” the taquitos so they stay individual. Once frozen solid, transfer the taquitos into a gallon-sized freezer bag. Label the bag with the date. They will stay fresh for up to three months.
- Cook Time: 40 minutes