Baked Sausage, Spinach and Egg Breakfast Taquitos

Baked Sausage, Spinach and Egg Breakfast TaquitosHey Recipe Critic Readers!! It’s Jenn, from Eat Cake For Dinner, how is everyone?  It’s September, yay!!!  I love this time of the year.  I can’t wait to start making pumpkin recipes, soups and lots of comfort food.  For now, I have a really easy and super tasty breakfast recipe.

This was a clean out the fridge breakfast that turned out to be AMAZING and something that I would eat over and over again.  I had spinach leftover from this Easy Weeknight Bowtie Pasta, salsa leftover from this Slow Cooker Fiesta Chicken, tortillas leftover from these Chicken Enchiladas and a little sausage leftover from biscuits and gravy.  I hate wasting food, so I try to find up ways to use up every last thing.  Stuffing everything inside a tortilla is the perfect way to use up all those ingredients.

Baked taquitos are my FAVORITE.  There is no reason to fry a taquito ever again, okay!!  They get plenty crispy by baking them and they are so much healthier that way.  These breakfast taquitos were fantastic.

Sausage, Spinach and Egg Breakfast Taquitos

5.0 from 3 reviews
Baked Sausage, Spinach and Egg Breakfast Taquitos
 
A baked taquito that is crispy on the outside and loaded with flavorful breakfast ingredients on the inside.
Author:
Ingredients
  • ½ Lb. sausage
  • 2 c. fresh spinach, chopped
  • ⅓ c. diced green bell pepper
  • 6 large eggs
  • 2 Tbl. crumbled Feta cheese
  • ½ c. shredded cheese, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
  • ½ c. salsa, plus more for serving
  • 7 medium tortillas, corn or flour
  • cooking spray
  • kosher salt
Instructions
  1. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.
  2. Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 taquitos.

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Jenn

Jenn is the blogger behind Eat Cake for Dinner.She was born and raised in Utah and she still resides there with her high school sweetheart of 15 years.She loves being in the kitchen and spending her spare time cooking, baking, and blogging.From cakes to cookies to breads and casseroles, you will find it all on her blog.She loves all types of food, but cake and frosting are her favorites.If you ask her, the more frosting the better.

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Comments

  1. Would these breakfast taquitos freeze well and if so, how would you suggest heating them up?

    • To freeze: As you roll your Taquitos, place them on a parchment lined cookie sheet without touching. Then place cookie sheet in freezer. When Taquitos are frozen remove them from the cookie sheet and add them all to a freezer safe gallon sized bag. When you are ready to eat just take taquitos out, place on a foil or parchment lined cookie sheet. Spray lightly with olive oil and sprinkle with a little salt. Bake in 425 degree oven for 15-20 minutes or until crispy.

  2. I now know what I want for breakfast tomorrow!

  3. These look amazing! Love it when I see a recipe and actually have all the ingredients in the fridge!

  4. Can you make these the night before and bake in the morning or will they get soggy?? Thanks

  5. Just finished making these – delicious! I served with cast iron skillet golden potatoes that I put in the oven whole browning the meat and preparing the taquitos. The man approves, yes!! 😉 — I however substituted feta for crumbled goat cheese and then took slices of Swiss cheese cut into 4 rectangles and put 2 of those on top of the insides in a line to help it stay together more when rolled and baked.15 minutes later and perfectly golden brown. Thank u so !

  6. These are really good! I’ve made these three times now and we prefer to use cheddar or Pepper Jack in place of feta and cut down on the eggs a bit. Also, I think it’s easier to use the flour tortillas as opposed to the corn. The corn tortillas tend to crack and break. Thanks, Alyssa!

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