Description
Crispy cheesy breakfast taquitos filled with fluffy eggs, beef bacon, and gooey melted cheese. Perfect for busy mornings, meal prep, or brunch.
Ingredients
6 small flour tortillas
4 large eggs, whisked
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup cooked beef bacon, chopped small
2 tablespoons milk
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
Salt and black pepper, to taste
Optional: fresh cilantro, salsa, or sour cream for serving
Instructions
1. Crack eggs into a mixing bowl, add milk, and whisk until pale yellow and frothy. Season with spices.
2. Heat a skillet over medium heat. Cook beef bacon for 4–5 minutes until browned and crispy. Remove and set aside.
3. Reduce heat to medium-low. Add whisked eggs and stir gently for 3–4 minutes until fluffy but not dry. Remove from heat.
4. Lay a tortilla flat. Add scrambled eggs, cheese, and beef bacon. Roll tightly, tucking sides to keep filling in.
5. Wipe skillet clean and add olive oil. Place taquitos seam-side down and cook 2–3 minutes per side until golden and crispy. Or bake at 425°F for 8–10 minutes.
6. Serve warm with salsa, sour cream, or cilantro.
Notes
Store leftovers in an airtight container for 3 days or freeze for up to 2 months.
Reheat frozen taquitos at 375°F for 10–12 minutes until crispy.
Swap beef bacon for shredded chicken or black beans for variation.
Pair with fruit salad or a side of Mexican Street Corn Tacos for a Tex-Mex brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet or Oven-Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 taquitos
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 195mg