Egg and Sausage Breakfast Taquitos


Ingredients
1 (7 oz) box Jones Dairy Farm sausage links
5 large eggs
salt and pepper
1 1/2 cups shredded cheese (cheddar, pepper jack or Monterey jack)
1 cup baby spinach, chopped (optional)
10 white corn tortillas (or use 6'' flour tortillas)

Instructions
  1. Preheat oven to 425 degrees F.
  2. Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving a little bit of the sausage grease in the pan.
  3. Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat. 
  4. Warm the tortillas for 10 seconds in the microwave. Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.


Notes
To Freeze: Prepare and bake the taquitos as directed. Allow to cool completely and then place in a freezer ziplock bag. When ready to eat, microwave them until warm.


Original Recipes visit: Egg and Sausage Breakfast Taquitos @ tastesbetterfromscratch.com

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