Have some fun with your breakfast with these healthy breakfast taquitos. Scrambled eggs, diced green chiles, and cheese form the filling for these easy to make, crunchy sensations. Perfect for a handheld breakfast on the go, or serve these with salsa verde for dipping for a delicious sit-down breakfast. These healthy breakfast taquitos are easy to make, fun to eat, and a welcome changeup to your usual breakfast rotation.
Course breakfast
Cuisine Mexican
Keyword breakfast, taquitos
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 8taquitos
Calories 111kcal
Author Steph
Equipment
frying pan
baking dish
Ingredients
8extra thin corn tortillasUsed: Mission brand
6eggsUsed: Egglands Best
1/2tspcumin
1/2tsponion powder
1/2tspkosher salt
4ozdiced green chiles
1/2cupreduced fat Mexican style four cheese blendUsed: Kraft
cooking spray
Instructions
Preheat the oven to 400F.
Crack the eggs in a mixing bowl. Whisk together with the cumin, onion powder, and salt.
Preheat a frying pan over medium heat. Spray with cooking spray.
Add the whisked eggs and softly scramble them.
Stir in the diced green chiles and continue cooking the eggs until they are fully cooked and all ingredients are incorporated. Remove from the heat.
Wrap the corn tortillas in a wet paper towel. Microwave them for 1-2 minutes or until soft and pliable. This is an important step to prevent breakage.
Lay the tortillas out on your work surface.
Add about 1/3 cup of the egg filling to each tortilla. Add 1 tablespoon of cheese to each tortilla.
Roll each tortilla up tightly and place them into a baking dish, seam side down.
Bake for 25-30 minutes or until the tortilla shells are crispy and golden brown.