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    Home » Breakfast

    Baked Mexican Breakfast Taquitos

    January 28, 2016 By Patrick 10 Comments

    598 shares
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    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.

    Our Mexican Cooking Guide is only for people who are tired of greasy taco joints. All others please carry on as if you did not read this.

    Mexican Breakfast Taquitos mexicanplease.com

    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.

    Baked Breakfast Taquitos mexicanplease.com

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

    Baked Breakfast Taquitos mexicanplease.com

    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.

    Baked Breakfast Taquitos mexicanplease.com

    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.

    Baked Breakfast Taquitos mexicanplease.com

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

    Baked Breakfast Taquitos mexicanplease.com

    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.

    Mexican Breakfast Taquitos mexicanplease.com

    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.)

    Mexican Breakfast Taquitos mexicanplease.com

    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.

    Mexican Breakfast Taquitos mexicanplease.com

    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.

    Mexican Breakfast Taquitos mexicanplease.com

    Day looking a little brighter now?

    Mexican Breakfast Taquitos mexicanplease.com

    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 mexicanplease.com

     

    Baked Breakfast Taquitos mexicanplease.com

    Mexican Breakfast Taquitos

    These baked breakfast taquitos are great to have in the fridge for rushed mornings.
    4.58 from 7 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.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

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    I just put together a step-by-step post that shows you how to keep food blog startup costs low and still compete with the established blogs in your niche. mexicanplease.com

     

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    Reader Interactions

    Comments

    1. Jim

      November 03, 2019 at 5:05 am

      5 stars
      omg we were looking for something different for breakfast, we have scrambled eggs and fruit every morning, and saw your recipe. These were awesome and we plan on making this a regular. We have an air fryer and plan to reheat the remaining taquitos . I believe that they should still be fine. Thanks a lot for sharing

      Reply
      • Patrick

        November 04, 2019 at 2:22 pm

        Ahh great so glad these were a hit for you guys! Cheers.

        Reply
    2. Ashley T

      August 30, 2019 at 10:02 am

      4 stars
      These turned out incredible. I used breakfast sausage instead of ham. I chopped it up small, and also replaced jalepinos for green bell pepper, chopped up fine as well! I found myself chopping smaller on the things I didn't like as much. It blended beautifully and its seriously delicious. They looked nearly ready to eat prior to the over, although when they came out, the cheese is melted soo good, and mainly the tortilla was so golden and crispy with adding vegetable oil on them for the bake. Mmmm these were so good, and using medium/partial sized tortillas, one was perfectly filling for me! If you eat two, you must be very hungry haha. I have plenty of left overs to share with my boyfriend who loves mexican food. The con to this was the grocery trip for me. It was a little time consuming to pick up a few things, I went to Aldi as a new shopper there and I didn't realize that they do not sell individual procure such as potatoes/onions needed for the recipe. I had to go to another grocery store to complete my shopping list. I will say, I was tempted to give up and grab a frozen dinner lol, but leaving both stores, it cost me a little over $10 for all of my items, as I had partial things on the recipe list. Super cheap! You get so much more making these delicious tortillas at home, rather than paying much more for way less amount (quality and quantity). Win win. Wish I could post pictures of them!

      Reply
      • Patrick

        August 30, 2019 at 3:50 pm

        Hey Ashley thanks much for your note, so helpful for other peeps to read your adjustments! Cheers.

        Reply
    3. Tamara

      December 22, 2017 at 9:30 am

      Made these this morning. The jalapeno gives this a bit of a kick which we very much enjoyed. Used veg. crisco wash before going in the oven. This gave the tortillas and almost pastry taste. This is a keeper/do-over. Thanks!

      Reply
      • Patrick

        December 22, 2017 at 5:20 pm

        Awesome, thanks for the feedback Tamara! Hopefully you've got a few taquitos leftover as I love having a no-work-involved meal on standby in the fridge. P.S. I've been getting a surge of interest in these taquitos over the past week, maybe Santa likes spicy food?!!

        Reply
    4. Recently College Grad, Trying to be Independent

      May 21, 2016 at 12:16 am

      4 stars
      Hmm.. how many of these fill you up? When I think taquito, I think small and normally a good 6-7 per meal. But these look substantial-- so what are we looking at? 8= 1 meal, 2, 3, 4?

      By the way, thank you. I feel like I'm learning more reading your website than I ever did in college.

      Reply
      • Patrick

        June 03, 2016 at 12:12 pm

        Hi Sarah! Yeah these tortillas are slightly bigger than the standard size corn tortillas, so 2-3 is a meal. If you have smaller tortillas then prob 3-5 would be a meal, assuming you are hungry 🙂

        Thanks for the feedback!

        Reply
    5. Caroline @ Pinch Me, I'm Eating!

      February 07, 2016 at 3:41 pm

      Mmmmm, these look delicious! I am so bad about getting up early enough to do anything at all for breakfast (plus, my oven takes 20 minutes to preheat), so I usually end up grabbing something to bring to work with me, if I do breakfast at all. But I'm so tired of yogurt and other sugary things and am looking for other savory breakfast items I can make ahead of time. Are these any good cold or reheated post-baking, or would they get soggy? I could see myself making a batch of these and grabbing them for work during the week.

      Reply
      • Patrick

        February 07, 2016 at 6:31 pm

        Hi Caroline! I've been pulling these out of the fridge for the past couple weeks and they do quite well with a reheat. That's with cooking the insides first, i.e. the eggs, then storing in the fridge, then putting them in the oven for 20 mins before eating.

        I think it's probably better to crisp them up right before eating as opposed to crisping them and then storing. But that can be hard during the work week. You can always put them in a microwave at work, and although they won't be crispy they'll still be good, more like a breakfast soft taco. Hope they treat you well!

        Reply

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