This fun breakfast showstopper is a family favorite!
Scrambled eggs and turkey sausage are rolled into corn tortillas and baked till crispy.
This post is sponsored by the Iowa Egg Council.
It’s no secret how much our family loves breakfast foods – so I’m often inventing new ways to sneak “breakfast for dinner” into our house. At least once a week we are eating some form of eggs for dinner. We are a busy family!
Between sports practices and school concerts and homework and building a new house, time is very limited. Eggs make dinner easy – plus they are a protein powerhouse. The kids stay full 'till morning.
When the Iowa Egg Council and I started dreaming up a unique and fun new breakfast recipe, I wanted to combine our love of eggs and Mexican food. Because why not?
My kids love regular taquitos {corn tortillas stuffed with any kind of mixture – meats, cheeses, beans, etc. – rolled up and baked or fried}, so I assumed they’d love this breakfast version too. And I was right! These are fun and they loved them.
Like I said, we eat eggs because they are easy {and affordable!} but we also eat them because of their nutrition benefits and taste.
Eggs have several essential vitamins and minerals for healthy living + their high quality protein help support muscle and bone health, while providing energy. Did you know the choline in eggs helps support lifelong brain health?
I stuffed these taquitos with scrambled eggs, turkey sausage, Monterey Jack cheese and taco sauce. The perfect Mexi-egg combo!
All of that fun stuff gets rolled up tight in a corn tortilla and then placed seam side down on a greased sheet pan to bake. Now – corn tortillas can be finicky – they like to sometimes tear or break apart. Here are some tricks to stopping that.
- Right before rolling up, microwave 3 or 4 at a time in a wet paper towel for 30 seconds to make them pliable.
- Work quickly and gently to roll them up and get them into the pan.
- Do not overstuff them - put just enough filling down one side to make a thin line.
Baking these breakfast taquitos for 15 minutes on one side, then flipping and baking another 10 minutes on the other side makes them super crispy!
And pretty much irresistible.
A quick spray of olive oil cooking spray before baking allows them to get crunchy and slightly brown. Super easy to pick up and dunk into your favorite salsa!
Oh, and did I mention they reheat perfectly in the air fryer?
I can’t wait for you guys to try these. I love so many things about them – their great taste AND knowing I’m getting a filling and healthy meal into my kids before they run out the door to all of their activities. Remember one large egg comes in at 70 calories, so eggs are perfect to implement into your meal routine.
And don’t skimp on those egg yolks! Over half of the protein and essential minerals are in there {plus great taste}. The American Heart Association recommends eggs to healthy adults as part of a heart-healthy diet.
The taquito nutritional information is below in the printable recipe card. When you do make these, I would love if you could come back {just for a quick second!} and leave a review. This helps new readers to know which recipes are a must make.
And these for sure are!
Enjoy this fun breakfast for dinner meal on me. I just know you’ll love them!
Thank you to the Iowa Egg Council for sponsoring this post.
