Ok guys, these Breakfast Taquitos may just be our new favourite thing. They are so crazy delicious and are super simple to make! The best part of all? They’re freezer friendly!
We tried these taquitos a few ways but our favourite was pan frying them before baking; it gets them a little extra crispy and adds flavour! We also experimented with freezing them and found you could freeze them either before baking or after baking (if you have leftovers) and just pop them in the oven at the same time and temperature as below.
We put ours in a Tupperware container and stuck them in the freezer (unwrapped) – they should keep for up to a month frozen. You can microwave them BUT they will not be crispy – highly recommend the oven (and you can throw them in there while you get ready, yes?)!
To make Vegan Breakfast Taquitos simply follow the substitutes below in the recipe – you would add the crumbled tofu with the vegan sausage to develop a bit more flavour and then just use vegan versions of the rest of the ingredients. Gusta and Field Roast are both great options for vegan sausages! We also gave gluten free options as well to cover all the bases:)
I LOVE these so much – and admittedly doused mine with hot sauce (my weakness). You could also make a batch of Cheryl’s Guacamole or my Pico de Gallo to serve with them, or add a dollop of sour cream if that’s your jam.
We created these Breakfast Frittata Wraps last year with our buddy Michael at Start Fresh Kitchen that would also be a great make ahead option to have in your freezer for those crazy mornings…. or when you simply don’t feel like lifting a finger! Enjoy my friends!
Simple to make and freezer friendly, these breakfast taquitos are amazing and so easy!
- 3 tablespoons olive oil (or more as needed)
- 1 cup finely diced yellow onion
- 1 diced chorizo sausage* (or vegan chorizo)
- 2 cups finely chopped kale
- 1 cup diced red pepper
- 1 540mL can black beans (drained and rinsed)
- 6 eggs*
- 1/2-1 cup shredded cheddar cheese* (depends on how cheesy you want them)
- 16 small flour tortillas**
Preheat the oven to 425F and line two baking sheets with parchment paper.
Heat a large frying pan over medium heat, add 1 tablespoon oil to the pan once heated. Add onions and cook 2-3 minutes until the onions begin to turn translucent. Add chorizo to the pan and cook until sausage begins to brown, stirring every couple minutes.
Add in the kale and cook until softened, then add in the diced red pepper and black beans and cook 2-3 minutes. Transfer to a dish and set aside.
In a small bowl, whisk the eggs. Place the pan on medium heat and add 1 tablespoon of oil to the pan. Add the eggs and scramble; transfer to a dish and set aside.
If your tortillas are slightly dry, warm them in a pan by heating them on low on each side for 1 minute before rolling to avoid splitting.
Begin to assemble the taquitos by layering roughly 2 tablespoons of filling with a small amount (around a tablespoon) of scrambled egg and shredded cheddar cheese. Tightly roll each taquito starting at one end, leaving the ends open. Repeat with the remaining taquitos.
Once all the taquitos have been rolled, heat the remaining tablespoon of oil in the frying pan over medium-high heat. Fry the taquitos on each side until crispy, place on parchment lined baking sheet and bake 8-10 minutes. Add more oil to the pan if needed before frying the remaining taquitos. Enjoy immediately or freeze in a sealed container for up to a month for busy mornings! Simply reheat in the oven before serving.
*to make vegan taquitos, replace the eggs with 1- 350g block of firm tofu (drained); crumble into the pan with a vegan chorizo sausage. Use vegan cheddar cheese.
**to make gluten free taquitos, use a gluten free chorizo and corn tortillas.