Baked Mexican Breakfast Taquitos

It’s true, these are delicioso.  But that’s only a small part of their allure.

The real benefit of these taquitos is remembering you’ve got a few of them tucked away in the fridge after waking up raging grumpy.  Toss ’em in the oven and 15 minutes later you have a no hassle, hands-off breakfast that suddenly makes the day look a little brighter.

That also means that there’s plenty of leeway on the ingredient list.  You can substitute sausage for the ham, tomatoes instead of onion, veggies instead of meat, etc. and you will still be left with the main attraction — taquitos waiting patiently in the fridge to save your morning.

Baked Mexican Breakfast Taquitos

I find it easiest to start with the potatoes and let them cook while chopping up everything else.

Finely dice a potato and add to a bowl along with a dollop of oil, generous dashes of salt and pepper, and a 1/2 teaspoon of chili powder (I used chipotle powder).

Cover with plastic or a lid and shake vigorously to coat.

These will go in the oven at 400F.  Note:  if you are low on parchment paper use the smallest piece possible 🙂

They’ll be done in about 20 minutes.

Now for the veggies.  We’ll try to get as close as possible to a half cup each for the onion, jalapeno, ham, and cheese — all finely chopped to make rolling the taquitos easier.

A half cup of onion is around 1/4 of a large onion.

And I used two jalapenos here.  If you dislike spicy foods you can cut back on the jalapeno or even substitute bell peppers.

Saute the onion and jalapeno in 2-3 tablespoons of oil for a few minutes.

Add the ham along with generous dashes of salt and pepper.

Add six eggs to the mixture and cook until slightly underdone (because they will bake a little longer in the oven).

Warm up the tortillas briefly using the oven or microwave — this will make them more flexible and easier to roll up.

Each tortilla gets generous helpings of the egg mixture, potatoes, and cheese.

Note:  taquitos can sometimes taste like all tortilla.  I like them better when you can taste the inside fillings so I tend to load them up pretty heavy here.

Roll tight and place seam side down on a lined baking sheet (I used parchment paper.)

When combined with all the veggies and potatoes, this 6 egg batch made 8 loaded taquitos.

Brushing them with oil will help them crisp up in the oven.  (I used lard.)

Into the oven they go at 400F.

Cook for 12-15 minutes.  You can turn them over halfway through if the pan you’re using crisps up the bottoms.

When the edges start to darken and crisp up they are done.

Normally I’m a big fan of making a fresh salsa with each meal, but these taquitos shine best when you can eat them on the go.  A bit of Valentina can be just the right amount of heat for a rushed morning.

Day looking a little brighter now?

If you want to freeze some of them, build them right up until the baking point and freeze from there, i.e. everything inside is already cooked but the taquito itself hasn’t been baked yet.  Then you can plop them in the oven directly from the freezer.

Buen Provecho.

Mexican Breakfast Taquitos

These baked breakfast taquitos are great to have in the fridge for rushed mornings.

4.5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 2 (8 loaded taquitos)

Calories: 796kcal

Author: Patrick Calhoun | Mexican Please

Ingredients

• 6 eggs
• 1 potato
• 1/4 white onion
• 2 jalapenos
• 1/2 cup ham (or sausage)
• 1/2 cup Monterey Jack cheese (or cheddar)
• 8 tortillas
• 1/2 teaspoon chili powder (or chipotle powder)
• Vegetable oil for cooking and brushing (or lard)

Instructions

• Finely chop a potato and add to a bowl along with salt, pepper, and 1/2 teaspoon chili powder (or chipotle powder)
• Cover bowl and shake vigorously until coated
• Bake at 400F for 15-20 minutes
• Finely chop 1/4 white onion, 2 jalapenos, ham and Monterey Jack cheese until you have approximately 1/2 cup of each
• Saute the onion and jalapeno in 2-3 tablespoons of oil for a few minutes
• Add the ham along with generous dashes of salt and freshly ground pepper
• Add the eggs and cook until just slightly underdone
• Warm up the tortillas briefly, this will help make them more flexible
• Each tortilla gets generous helpings of potatoes, cheese, and the egg mixture
• Roll tight and place seam side down on a lined baking sheet
• Brush with oil or lard and bake for 12-15 minutes
• Turn the taquitos over halfway through if you want to
• When the edges are darkening and crisping up they are done
• Serve immediately with hot sauce of your choice

Notes

I normally use flour tortillas with this recipe, but corn will work too.

These will go well with a Salsa Verde if you have one handy, otherwise Valentina is a good fit.

If you want to freeze them, build right up until baking and freeze from there, i.e. everything inside is cooked but the taquito hasn't been baked yet.

In order to get a good tortilla to fillings ratio I tend to load up the insides of these quite generously.

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