Breakfast Taquitos

Yep, if you read the title of today’s blog and look at my picture you’ll see that I didn’t quite pull off the taquito build.

I have the classic problem of having eyes way bigger than the tortillas.  I always over stuff my tortillas when making taquitos, enchiladas, burritos, tacos… you name it, I overstuff it.  Tends to get me in trouble when I cook.

But with all of that said, the flavors were on point.  As we ate our taquito stack (my new name for these), the sun-dried tomatoes burst with flavor and combine well with the cheese and sausage.  Next time I make these I would sprinkle salt on the avocado just to bring out the flavor a bit more.  Take that comment with a grain of salt (hee hee hee, pun intended), I love salt and always use more than a recipe calls for.

These taquitos would be great to make for guests.  Our fabulous cousins, Kari and JR stay with us when visiting Santa Barbara.  Kari doesn’t eat eggs so this recipe would be perfect because we could make them to order.

Regardless of who you make these for, enjoy them!!!

Breakfast Taquitos (recipe care of

Breakfast Taquitos.jpg

INGREDIENTS:  10-12 corn tortillas (softened), 3 large eggs (scrambled), 6 ounces spicy Italian sausage (crumbled), 1/4 cup julienned sun dried tomatoes (drained), 1 avocado (halved, seeded, peeled and diced), 1 cup shredded sharp cheddar cheese

DIRECTIONS:  Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.  Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.  Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.  Serve immediately.

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