Egg and sausage breakfast taquitos

A sheet pan covered with small flour tortillas that are each topped with eggs, cheese, and a sausage link.

Just scramble some eggs, add some cheese and a breakfast sausage link (and some spinach if you want to incorporate a veggie), and then roll them up in a corn tortilla and bake them. I like to dip them in my favorite homemade salsa. Who can resist breakfast for dinner, am I right?!


  • 7 oz box Jones Dairy Farm sausage links
  • 5  large eggs
  • salt and pepper
  • 1 1/2  cups shredded cheese , cheddar, pepper jack or Monterey jack
  • 1 cup baby spinach , chopped (optional)
  • 10  white corn tortillas , or use 6'' flour tortillas

  1. Preheat oven to 425 degrees F.
  2. Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. 
  3. Remove to a plate, leaving a little bit of the sausage grease in the pan.
  4. Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. 
  5. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat. 
  6. Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave. 
  7. Divide the scrambled eggs among the tortillas and top with shredded cheese. 
  8. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. 
  9. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.

Recipe Notes
To Freeze: Prepare and bake the taquitos as directed. Allow to cool completely and then place in a freezer ziplock bag. When ready to eat, microwave them until warm.

Source tastesbetterfromscratch.com
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