This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Hey 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.
Pin this now to find it later
Pin It
Baked Sausage, Spinach and Egg Breakfast Taquitos
Ingredients
- ½ pound sausage
- 2 cups chopped spinach
- ⅓ cup diced green bell pepper
- 6 large eggs
- 2 tablespoons crumbled feta cheese
- ½ cup shredded cheddar cheese
- ½ cup salsa, plus more for serving
- 7 medium tortillas, corn or flour
- cooking spray
- kosher salt
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil.
- Brown the ½ pound sausage in a large skillet over medium heat. When sausage is almost cooked through, add the 2 cups chopped spinach and ⅓ cup diced green bell pepper and saute for a few minutes.
- Crack 6 large eggs into a bowl, whisk, and add to the skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the 2 tablespoons crumbled feta cheese.
- Microwave the 7 medium tortillas, for 30 seconds or until pliable. Divide the filling between tortillas. Top each with a little of the ½ cup shredded cheddar cheese and the ½ cup salsa,
- Roll each filled tortilla up tightly and place, seam-side down, on the baking sheet. Spray the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
