Breakfast Taquitos

This is the final installment in Breakfast Week (for now).  I still have a few more recipes to try and I'll post them as I try them.  But I hope these recipes will help make your busy school mornings run a little more smoothly.  I like that the kids that have to leave early can still go to school with stomachs filled with fast, nutritious foods, ready to learn, even if they are eating as they run to the bus stop.

These taquitos might be my kiddo's favorite breakfast item so far.  I think it has something to do with the tortillas.  But these are really good.  They are also easy, which always works for me.  There's no chopping or cutting involved.  They are also portable and freeze really well.  They get the flavor from salsa and cheese.  The eggs are moist and the tortilla slightly crispy.  Delicious!

Breakfast Taquitos
Makes about 16 taquitos


1 Tbs. butter
12 large eggs
1/2 cup sour cream
1/2 tsp. kosher salt (less if you use table salt)
1/4 tsp. black pepper
1/2 tsp garlic powder
1 1/2 cups shredded cheese (I used Monterrey jack and cheddar, but queso would be good too.)
1/2 cup salsa
16 (6 inch) flour tortillas

Heat the oven to 425°.  Spray a baking sheet with non stick cooking spray.

Crack the eggs into a large bowl.  Whisk in the sour cream, salt, pepper, and garlic powder.

Heat the butter in a skillet and add the egg mixture to the pan.  Gently scrape the bottom of the pan and fold the eggs over to scramble.  When the eggs are slightly under cooked, remove from heat.  Add the cheese and salsa and gently combine.  You don't want to break the eggs into tiny pieces.

Warm the tortillas in the microwave for a few seconds to make them easy to roll.  Place a 1/4 cup of the egg mixture down the center of the tortilla and roll up tightly.  Place seam side down on the baking sheet.  Lightly spray the tops of the tortillas with cooking spray.

Bake for 15 minutes or until edges are golden brown and crisp.

To freeze:  After the taquitos are rolled, but before they are baked, put them in the freezer and allow them to freeze individually before transferring them to a freezer bag.  To reheat:  Heat the oven to 425° and bake for 20 minutes or until heated through and golden brown.