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Egg and Sausage Breakfast Taquitos
Cook Time 15 mins
Total Time 25 mins
Course: Breakfast
Cuisine: American
Servings: 10
Author: Lauren Allen
Ingredients
- 1 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
Instructions
- Preheat oven to 425 degrees F.
- Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving a little bit of the sausage grease in the pan.
- Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. 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.
- Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave. Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. 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.
