Mexican Breakfast Taquitos
These baked breakfast taquitos are great to have in the fridge for rushed mornings.
Servings: 2 (8 loaded taquitos)
- 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)
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
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.