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Breakfast Taquitos

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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes

Ingredients
  

  • 8 tortillas
  • 6-8 eggs
  • 12-14 TBSP egg whites*
  • 5 oz. lean meat: turkey sausage, venison sausage, turkey bacon, plant-based alternatives*
  • 25-30 g cheese, shredded: vegan or regular*

Vegetables*

  • 5 mini bell peppers
  • 3 mushrooms
  • Other ideas: tomatoes, spinach, jalapeños, onions, scallions

Optional

  • Filling ideas: hemp seeds, nutritional yeast, avocado chunks
  • Seasonings: sea salt, pepper, paprika, onion powder, taco seasoning, fresh herbs
  • Sauces that pair well: salsa, hot sauce, sour cream, queso, guacamole

Instructions
 

  • Preheat the oven to 400°F
  • Cook and season the meat to your liking and set aside
  • While the meat is cooking, dice the veggies*
  • Whisk the eggs and/or egg whites in a bowl, adding any seasonings such as salt and pepper
  • In a pan over low-medium heat, scramble the eggs, adding the vegetables partway through, when the eggs start to take shape
  • Remove from heat when the eggs are slightly undercooked and still a bit liquidy (so they don’t overcook or dry out in the oven), and mix in the meat, cheese, and any other optional add-ins like hemp seeds or nutritional yeast
  • On a plate, place the tortillas (it’s best to do 3-4 at a time) between 2 damp, borderline wet paper towels and microwave for 20-40 seconds until they’re soft and pliable, where they can bend without cracking
  • Scoop 2-3 spoonfuls of the ingredient mixture in a straight, off-centered line onto a tortilla
  • Working carefully, tightly roll the tortilla, secure it closed with a toothpick and place it on a prepped baking sheet (or transfer it to the pan and place it seam side down) – repeat until all of the filling is used
  • Bake for 10-13 minutes, or until the edges of the tortillas are golden brown and starting to crisp – let cool fully before eating because they will be HOT*

Notes

  • *Tortillas: the # depends on the size of the tortillas and how full the taquitos are stuffed
  • *Egg whites: egg whites aren’t a necessity if you don’t have them, they boost the protein content and bulk up the filling – if you pass on the egg whites, consider adding an extra egg or two or dialing the rest of the ingredients back so the filling doesn’t become dry or crumbly
  • *Meat: more or less, as well more than one kind of meat may be used
  • *Cheese: more, less, or none at all, it’s up to you
  • *Vegetables: a variety of vegetables will work well, and the precise amounts are open-ended, the portions listed are simply suggestions
  • *3. You can place the veggies in a bowl as you’re cutting them up, and when the eggs are cooking in step 5, add the meat(s), cheese, and any optional ingredients to the bowl so it can be dumped into the pan all at once
  • *10. If planning on storing any for later, bake them for a few minutes longer (~15-17 minutes) so there’s a better chance of the tortillas holding a crisp when reheated
  • For breakfast burritos: cook the filling fully rather than partway through (in step #6) and then fold into a burrito using large burrito tortillas or make smaller burritos with regular sized tortillas
  • Can easily half the recipe to make 4 taquitos
  • Time saving tip: prep as much in advance by cooking the meat beforehand, dicing veggies, and adding the dry filling ingredients (meat, cheese, vegetables, hemp seeds – all but the eggs and egg whites) to a container and keep it in the fridge so it’s ready to go, cooking the eggs and rolling the taquitos is all that will need to be done
  • Other cooking methods: air fryer, on a pan on the grill
  • To reheat: microwave (though it does lose some crisp this way), oven, air fryer, or toaster oven
  • Store in the fridge in an airtight container for up to ~5 days
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