It’s been an unwritten rule in our house to have one meal together as a family each day. I think it is important for all the family to sit together, enjoy good food and conversation. How relaxing and soothing it must be for everyone to gather at the breakfast nook, right? Au contraire, breakfast at our house is fend for yourself (and watch you don’t step on the cat or knock anyone over as you are scrambling to grab the milk and the last box of Cinnamon Toast Crunch). However, I do spoil the tribes from time to time with some nutritious grab-n-go breakfast meals. What’s so wonderful about this recipe is that it has simple ingredients and is simple to prepare. You dump your egg mixture into a tortilla, roll it up tight, and bake it in the oven. Did I mention they are irresistible?!? And they are actually quite good reheated later. I’ve heard it said….they make an excellent lunch as well. We love dipping them in sour cream and salsa. There you have it…the perfect quick-n-easy, grab-n-go breakfast for all.
Irresistible crispy taquitos, filled with a mixture of scrambled eggs, bacon and Monterey jack cheese. Super easy to make and seriously tasty!
- 6 slices bacon
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 8 inch flour tortillas (I used whole wheat)
- 1 cup Monterey jack cheese, grated (or Pepperjack, for a spicer version)
- cooking spray
- kosher salt, to taste
- cilantro to garnish
- sour cream, salsa, or guacamole (optional) (for dipping)
Heat oven to 400 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a large skillet, fry bacon. Once it has cooled, crumble and set aside.
In a medium bowl, with a whisk or a fork, whisk together the eggs and milk. Add the salt and pepper. Heat a
non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Set aside.
In two separate batches, place 3 tortillas between two damp paper towels and microwave for about 30 seconds, until tortillas are soft. (This helps with the rolling process.) Repeat with your next 3 tortillas.
Combine the scrambled eggs, the cooked bacon, and cheese. Cut the tortillas in half. Divide the egg mixture evenly between the tortillas; about 1/4 cup for each. Starting with the straight edge of the tortilla, roll it up as tight as you can. Place rolled taquitos on prepared baking sheet.
When ready to bake, spray the tops heavily with cooking spray and lightly sprinkle some kosher (coarse) salt on top.
Bake for 12 -20 minutes or until crisp and ends start to turn golden brown. Top with fresh cilantro and serve immediately.
Taquitos can be dipped in in salsa, sour cream, or guacamole,
The filling is completely adaptable to one's taste. Try adding cooked sausage, Canadian bacon, or for you veggie lovers: mushrooms, tomatoes, zucchini, sweet peppers, or onions are all excellent choices.