Name: Gluten-Free, Make-Ahead Breakfast Taquitos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Tex-Mex
Ingredients: 1-2 tbsp butter; 1 pound breakfast sausage links; ⅓ c. diced bell pepper (a mix of red and orange); 5 large eggs; salt and freshly ground black pepper; 3/4 cup crumbled Feta cheese; 10 white corn tortillas; 3 Tbsp avocado oil or other cooking oil; 3 Tbsp chopped Cilantro

Description

These freezer breakfast taquitos are so easy to make ahead of time. I feel so in charge of my life when I can just pull pre-made breakfast food out of the freezer!

Ingredients

Scale

1-2 tbsp butter
1 pound breakfast sausage links
⅓ c. diced bell pepper (a mix of red and orange)
5 large eggs
salt and freshly * ground black pepper
3/4 cup crumbled Feta cheese
10 white corn tortillas
3 Tbsp avocado oil or other cooking oil
3 Tbsp chopped Cilantro

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Instructions

Preheat oven to 425 degrees F.
Add the frozen sausage links to a large, buttered 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.
Add the bell pepper and saute for a few minutes.
Crack eggs into a bowl, whisk and add to skillet. Season with salt and pepper. Stir occasionally until eggs are just barely cooked through.
Remove from heat and stir in the Feta cheese.
Warm the tortillas on a hot skillet or griddle for a few seconds until they are pliable.
Divide the scrambled eggs among the tortillas and top with shredded cheese.
Place a sausage link (or two?) on top. Sprinkle with cilantro. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.
Brush lightly with cooking oil and a sprinkle a little Kosher salt *.
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.