Breakfast taquitos are like the smaller cousin to breakfast burritos. They use smaller corn tortillas and have a filling rolled into center of each tortilla. Taquitos are a great way to get some vegetables into your morning meal, and if you need, you can even take them on the go with you once they’re done. What’s more, they’re easily adaptable to your needs. So, if you prefer different veggies or have some leftover ones to use up, you love breakfast sausage or prefer them meatless, there’s a way to make breakfast taquitos work for you.
What’s more, these taquitos are baked, not fried, so they’re a little less guilt-inducing than you might think. Customize the recipe to your liking, swapping out what you dislike and putting in what you do. Serve breakfast taquitos with some fresh fruit, salsa verde, guacamole or sour cream and green onions.
These tasty taquitos are everything you want in a brunch item. They are hearty, savory, and easy to make. Another bonus is that you can prepare and bake the taquitos. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm. Could breakfast food get more convenient than that?!
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- 1 tsp olive oil
- 2/3 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup tomato, chopped
- 454 gm lean ground turkey
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 Tbsp cilantro paste found in the herb section at grocery store
- 4 large eggs, beaten
- salt & pepper to taste
- 1 avocado, halved, seeded, peeled & diced
- 150 gm Tex-Mex cheese or you choice, shredded
- 1 cup salsa
- 10 small corn tortillas
Ingredients
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- Heat a large non-stick skillet on high. Add olive oil, onion, and garlic & cook until soft, approximately 2 to 3 minutes. Add tomato, cook until the tomato starts to break apart and dissolve into the mixture, approximately 3 minutes.
- Add the turkey, cumin, smoked paprika & chili powder; cook until the turkey is cooked through, using a wooden spoon to break the turkey into small pieces. This will take approximately 5 minutes.
- Add the cilantro & beaten eggs to the mixture & cook until the eggs are cooked through, approximately 3 minutes. Remove from heat.
- Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down.
- Top taquitos with salsa & remaining 50 grams shredded cheese.
- Preheat oven to 400 F. Spray a 13 x 9-inch baking pan with oil.
- Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down. Top taquitos with salsa & remaining 50 grams shredded cheese.
- Bake in the oven for 15 minutes, until the cheese is melted and the tortilla is crispy. Serve immediately.
