Mexican Breakfast Taquitos
These baked breakfast taquitos are great to have in the fridge for rushed mornings.
Servings: 2 (8 loaded taquitos)
Calories: 796kcal
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.
Nutrition
Calories: 796kcal