Baked Breakfast Taquitos: A Delicious and Easy Morning Treat

Are you tired of the same old breakfast routine? Do you crave something savory, satisfying, and easy to make? Look no further than baked breakfast taquitos! These flavorful rolled tortillas are packed with your favorite breakfast ingredients and baked to crispy perfection. They’re a perfect make-ahead meal for busy mornings, a fun brunch option, or even a quick and easy dinner.

This recipe will guide you through creating these delectable taquitos, providing detailed steps and tips to ensure breakfast success. Get ready to revolutionize your mornings!

## Why Baked Breakfast Taquitos?

Before we dive into the recipe, let’s explore why baked breakfast taquitos are such a fantastic option:

* **Easy and Convenient:** They’re incredibly easy to assemble and bake. No frying required, saving you time and calories.
* **Make-Ahead Friendly:** Prepare them ahead of time and bake them in the morning for a quick and satisfying breakfast.
* **Customizable:** The filling possibilities are endless! Use your favorite breakfast meats, cheeses, vegetables, and spices.
* **Kid-Friendly:** Kids love the fun, hand-held format. They’re a great way to sneak in some extra protein and veggies.
* **Versatile:** Perfect for breakfast, brunch, lunch, or dinner!
* **Healthier Option:** Baking instead of frying significantly reduces the fat content.

## Ingredients You’ll Need

This recipe is a guide, so feel free to adjust the ingredients to your liking. Here’s what you’ll need for a basic batch of baked breakfast taquitos:

* **Tortillas:** 8-10 small flour tortillas (6-inch size works best). Corn tortillas can be used, but they are more prone to cracking, especially when baking. If using corn tortillas, warming them slightly makes them more pliable.
* **Eggs:** 6 large eggs, scrambled. Scrambled eggs form the base of our filling and add protein.
* **Breakfast Meat:** 1 pound cooked breakfast sausage, crumbled. Bacon, chorizo, or ham are also excellent choices. For a vegetarian option, consider using plant-based sausage or black beans.
* **Cheese:** 1 1/2 cups shredded cheese. Cheddar, Monterey Jack, pepper jack, or a Mexican blend are all great options. Choose your favorite or a combination of cheeses for added flavor.
* **Onion:** 1/2 cup diced onion. Adds flavor and texture to the filling. You can use white, yellow, or red onion, depending on your preference.
* **Bell Pepper:** 1/2 cup diced bell pepper (optional). Adds color and nutrients. Red, green, or yellow bell peppers all work well.
* **Spices:** 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste. These spices add a warm and savory flavor to the taquitos. Feel free to experiment with other spices like smoked paprika, onion powder, or oregano.
* **Cooking Spray:** For greasing the baking sheet.
* **Optional Toppings:** Salsa, sour cream, guacamole, hot sauce, chopped cilantro.

## Step-by-Step Instructions

Follow these simple steps to create your own batch of delicious baked breakfast taquitos:

**1. Prepare the Filling:**

* **Cook the Breakfast Meat:** If using sausage, bacon, or chorizo, cook it according to package directions until fully cooked and crumbled. Drain any excess grease.
* **Sauté the Vegetables (Optional):** In a skillet over medium heat, sauté the diced onion and bell pepper (if using) until softened, about 5-7 minutes. This step is optional but adds extra flavor and texture to the filling.
* **Scramble the Eggs:** In a separate bowl, whisk the eggs with a pinch of salt and pepper. Cook the eggs in a skillet over medium heat, stirring occasionally, until they are set but still slightly moist. Avoid overcooking the eggs, as they will continue to cook in the oven.
* **Combine the Filling Ingredients:** In a large bowl, combine the cooked breakfast meat, sautéed vegetables (if using), scrambled eggs, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.

**2. Assemble the Taquitos:**

* **Warm the Tortillas:** This step is crucial for preventing the tortillas from cracking when rolled and baked. You can warm the tortillas in the microwave, oven, or on a dry skillet.
* **Microwave:** Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are pliable.
* **Oven:** Wrap the tortillas in foil and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.
* **Skillet:** Heat a dry skillet over medium heat. Warm each tortilla for 15-20 seconds per side, or until pliable. Be careful not to burn them.
* **Fill the Tortillas:** Place a spoonful (about 2-3 tablespoons) of the filling in the center of each warmed tortilla. Be careful not to overfill the tortillas, as this can make them difficult to roll and prone to cracking.
* **Roll the Taquitos:** Tightly roll each tortilla around the filling, starting from one end and rolling towards the other. Secure the taquito with a toothpick, if necessary. Corn tortillas are more likely to need toothpicks.

**3. Bake the Taquitos:**

* **Preheat the Oven:** Preheat your oven to 400°F (200°C).
* **Prepare the Baking Sheet:** Lightly grease a baking sheet with cooking spray. This will prevent the taquitos from sticking to the pan.
* **Arrange the Taquitos:** Place the rolled taquitos seam-side down on the prepared baking sheet. Arrange them in a single layer, leaving a little space between each taquito.
* **Spray with Cooking Spray (Optional):** Lightly spray the tops of the taquitos with cooking spray. This will help them brown and crisp up in the oven. This is an optional step, but recommended.
* **Bake:** Bake the taquitos for 15-20 minutes, or until they are golden brown and crispy. The baking time may vary depending on your oven, so keep an eye on them and adjust the time accordingly.

**4. Serve and Enjoy!**

* **Remove from Oven:** Carefully remove the baked taquitos from the oven and let them cool slightly before serving. Remember to remove any toothpicks before serving.
* **Serve with Toppings:** Serve the baked breakfast taquitos with your favorite toppings, such as salsa, sour cream, guacamole, hot sauce, and chopped cilantro.
* **Enjoy!** Enjoy your delicious and easy baked breakfast taquitos! They’re perfect for a quick breakfast, a leisurely brunch, or even a satisfying dinner.

## Tips and Variations

* **Customize the Filling:** The possibilities for filling variations are endless! Here are a few ideas:
* **Spicy:** Add diced jalapeños or a pinch of cayenne pepper to the filling.
* **Vegetarian:** Use plant-based sausage, black beans, or roasted vegetables in place of meat.
* **Sweet and Savory:** Add a touch of sweetness with some cooked sweet potatoes or a drizzle of maple syrup.
* **Mexican Fiesta:** Add black beans, corn, and a can of diced tomatoes with green chilies (Rotel) to the filling.
* **Western:** Use ham, green peppers, and onions.
* **Use Different Cheeses:** Experiment with different cheeses to find your favorite flavor combinations. Monterey Jack, pepper jack, or a Mexican blend are all great options.
* **Add Vegetables:** Sneak in some extra vegetables by adding diced spinach, mushrooms, or zucchini to the filling.
* **Make it a Casserole:** Instead of rolling the taquitos, layer the filling and tortillas in a baking dish to create a breakfast casserole.
* **Freezing Instructions:** Baked breakfast taquitos are freezer-friendly, making them a great option for meal prepping.
* **To Freeze:** Allow the baked taquitos to cool completely. Wrap them individually in plastic wrap or foil and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
* **To Reheat:** Preheat your oven to 350°F (175°C). Place the frozen taquitos on a baking sheet and bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.
* **Preventing Cracking:** To prevent cracking, especially with corn tortillas, warm the tortillas thoroughly and don’t overfill them. You can also lightly brush the tortillas with oil before baking.
* **Using Corn Tortillas:** While flour tortillas are generally easier to work with, corn tortillas offer a gluten-free option and a distinct flavor. If using corn tortillas, be extra careful when warming and rolling them, as they are more prone to cracking. Consider lightly frying them briefly before filling to make them more pliable. Be sure to use toothpicks to secure them.
* **Spice it Up:** Add a dash of your favorite hot sauce to the egg mixture or sprinkle some red pepper flakes into the filling for an extra kick.
* **Cream Cheese Addition:** Mix in 2-4 ounces of softened cream cheese into the egg mixture for a creamier texture and flavor.
* **Seasoning Boost:** Try adding a packet of taco seasoning to the meat mixture instead of (or in addition to) the individual spices. This adds a bold flavor profile and simplifies the seasoning process.
* **Adding Salsa Inside:** For an extra layer of flavor, add a tablespoon of your favorite salsa to each taquito before rolling. Choose a mild salsa if you are sensitive to spice, or a hotter salsa for more heat.
* **Air Fryer Option:** For an even crispier texture and faster cooking time, air fry the taquitos. Preheat your air fryer to 375°F (190°C). Place the taquitos in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook for 8-10 minutes, flipping halfway through, or until golden brown and crispy.
* **Alternative Baking Method:** If you prefer a softer texture, you can bake the taquitos covered with foil for the first 10 minutes and then uncover them for the remaining 5-10 minutes. This will help to keep them moist and prevent them from drying out.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary based on specific ingredients and serving size.*

* Calories: Approximately 250-350 per taquito
* Protein: 15-20 grams
* Fat: 15-20 grams
* Carbohydrates: 20-25 grams

## Conclusion

Baked breakfast taquitos are a delicious, easy, and versatile breakfast option that’s perfect for busy mornings, weekend brunches, or even a quick and satisfying dinner. With endless possibilities for customization, you can create a taquito that perfectly suits your taste preferences. So, gather your ingredients, preheat your oven, and get ready to enjoy a breakfast that’s sure to become a new favorite! They are fun to make with family and allow kids to customize their own taquitos! Get creative and enjoy!

## Recipe Card

**Baked Breakfast Taquitos**

**Yields:** 8-10 taquitos
**Prep time:** 20 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 8-10 small flour tortillas (6-inch)
* 6 large eggs
* 1 pound cooked breakfast sausage, crumbled
* 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
* 1/2 cup diced onion
* 1/2 cup diced bell pepper (optional)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* Cooking spray
* Optional toppings: salsa, sour cream, guacamole, hot sauce, chopped cilantro

**Instructions:**

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray.
2. Cook breakfast sausage until crumbled and cooked through. Drain any excess grease.
3. Sauté diced onion and bell pepper (if using) in a skillet until softened.
4. Scramble eggs with salt and pepper until set but slightly moist.
5. In a large bowl, combine sausage, sautéed vegetables (if using), scrambled eggs, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper.
6. Warm tortillas in the microwave, oven, or skillet until pliable.
7. Place a spoonful of filling in the center of each tortilla and roll tightly.
8. Place taquitos seam-side down on the prepared baking sheet.
9. Lightly spray the taquitos with cooking spray (optional).
10. Bake for 15-20 minutes, or until golden brown and crispy. Remove any toothpicks before serving.
11. Serve with your favorite toppings and enjoy!

**Notes:**

* Customize the filling with your favorite ingredients.
* Freezer-friendly: Allow to cool, wrap individually, and freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.