These breakfast taquitos are so simple and quick to make and are a great make-ahead option for breakfasts. Just make a batch for the week or freeze them ahead of time for efficient meal prep!!

The best thing about them is you can put whatever you want into them, the ingredients I’m using are my personal favourite combination but you can get creative with these and get everyone in the family to make their breakfasts ahead of time so everyone is happy in the morning!!!

Supplies

Ingredients

Now for the ingredients feel free to use any of your favourite breakfast foods these are just my favourite

- 1-2 cups of fresh spinach, chopped (you can use frozen here too just halve it)

- 1-11/2 cups Grated cheese (you can never have too much cheese)

- 1-2 Tbsp butter or oil to cook your eggs in

- 1/3 cup sundried tomatoes, finely chopped

- 6 extra-large eggs (or any leftover scrambled eggs work well here too)

- 400g cooked Italian sausage mince (if you do not have this you can take Italian sausages and squeeze the filling out of the casings)

- 8-16 Flour tortillas (this depends on the size if you have very small tortillas you may need more, if they are bigger like mine, you may need less. And the amount of filling you want)

- 5-6 fresh spring onions (I use about 3-4 for the filling and 1 or 2 to serve)

- Sauces to serve (salsa, guacamole etc) or they are great on their own

Equipment

- Chopping board

- Chopping knife

- Oven + oven trays

- Baking paper (more if making a big batch and storing them)

- Frying pan

- Spatula

Step 1: Prepare the Fillings

First, prepare all of your fillings, I typically like to use whatever I have in my fridge but as my base, I love scrambled eggs. They give a lovely amount of protein to help keep you full throughout the morning. To cook these heat 1-2 Tbsp of butter in a frying pan on medium-high heat until melted. Then whisk the eggs together until they are uniform throughout you want to whisk it for at least a minute.

Slowly and continuously glide the spatula through the eggs whilst they cook, this helps the eggs stay together. Now depending on how wet or dry you like your eggs it may take 3-5 minutes. Just a tip cook them so they are NOT runny. If they are they can soak through the tortilla and lose their shape. Then season with salt and pepper and add your spinach and allow to cook for an extra minute until the size of the leaves reduces. (you can also add the spinach fresh too).

Step 2: Assemble the Taquitos

To assemble the taquitos you want to add your fillings to the middle of the tortilla. Be careful not to overfill them as they can fall apart. I would recommend trying the filling suggestions I have because I find the flavours are terrific.

I love the flavours of the buttery scrambled eggs, sundried tomatoes, spinach, Italian sausage, cheese and spring onions!!

Some other ideas could be

- Ham, egg, cheese and mushroom

- Bacon, egg, caramelised onions

- Egg, freshly chopped vegetables, cheese and chives

- Tofu, fresh veggies and vegan cheese

- The possibilities are endless

Step 3:

Once they are filled tightly roll them up into little cylinders and place them seam side down onto a baking tray lined with baking paper. If you want them extra delicious you can brush them with melted butter and sprinkle extra seasonings on them for an extra kick. Then bake at 180 degrees Celsius (355 F) for about 12-15 minutes until they are brown and crispy. You can also fry these in an air-fryer or panfry them too to get them extra crispy.

**if you want to freeze them ahead of time**

Wrap them in baking paper individually and then wrap these again with glad wrap or aluminium foil and place in a zip lock bag in the freezer. Then follow the same cooking instructions if you put them in the fridge the night before to thaw out, or if cooking directly frozen just add an extra 5-10 minutes to the cooking time or microwave for a few minutes before baking them.