Description
You’re going to love this breakfast taquitos recipe! It’s made with basic ingredients, ready in 30 min, and it’s nutritious AND delicious!
Ingredients
Units
Scale
- 3 eggs
- 1/8 tsp. sea salt
- black pepper
- 7 oz. Jones Dairy Farm Chicken Sausage Links
- 8 oz. shredded cheddar cheese
- 12 corn tortillas (extra-thin if you can find them)
- toppings: sour cream, pico de gallo, guacamole, cilantro, salsa, hot sauce, queso
Instructions
- Whisk eggs in a small bowl and season with salt and pepper. Pour into an oiled large nonstick skillet and tilt and swirl pan so eggs cover the whole pan. (We’re going for a crepe-type egg so we have a thin layer of egg to put in the taquitos.) Cook, undisturbed, about 1-2 minutes, until totally set. Carefully flip over and cook another 30-seconds to 1 minute. (DON’T WORRY IF THIS ISN’T PERFECT, PERFECTION IS NOT NECESSARY!) Cut into 12 strips.
- Meanwhile, cook sausages according to package instructions. I prefer to make them on the stove, but the microwave works in a pinch as well. Cut sausages in half lengthwise.
- Microwave tortillas for about 30 seconds (COVERED WITH A DAMP PAPER TOWEL)
- Place egg strip at the bottom of tortilla and top with 2 pieces of sausage. Top with shredded cheddar cheese. Roll up tightly and secure with a toothpick.
- Spray or brush with oil and air fry at 400 degrees F for 7 minutes.
Notes
- If you prefer to bake the taquitos, bake at 425 degrees F for 15-20 minutes, until breakfast taquito is golden brown.