Scrambled Egg and Sausage Breakfast Taquitos
Scrambled egg and sausage taquitos are a quick and easy breakfast to prepare ahead of time for the next day or for the freezer. Whether you’re making them for a quick breakfast, a fun brunch, or a tasty snack, these taquitos are sure to become a family favorite.
Servings: 10 taquitos
Equipment
- knife
- skillet
Ingredients
- 1 12 ounce package pork or turkey sausage links
- 1 tablespoon unsalted butter
- ⅓ cup diced red bell pepper
- ⅓ cup diced onion
- 8 eggs, beaten
- salt and pepper to taste
- 10 6 inch flour (or corn) tortilla shells
- 1 ½ cups shredded cheese (use your favorite cheese, I used a nacho cheese blend)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- In a skillet, cook sausage till done, drain off grease and wipe out pan. OR, you can grill the sausages till they are cooked through.
- In skillet, add the butter and let heat on medium heat. Saute the bell peppers and onions until they are softened, about 4 minutes. Add the eggs and scrambled them until cooked through. Remove from heat.
- Wrap the tortilla shells in a paper towel and place in microwave for about 35 seconds, just enough time to warm them so they are pliable.
- Layer a bit of the cheese down the middle of each tortilla, add about two tablespoons of scrambled eggs, and a sausage link. Roll up tortilla shell, place seam side down on baking sheet.
- Spray the tops of the shells lightly with non-stick spray - this will help them crisp up and brown.
- Bake for 10 - 15 minutes or until crisp and brown. Serve with salsa if desired.
Notes
see blog post for time-saving tips and variations