Southwestern Breakfast Taquitos

Southwestern Breakfast Taquitos. An easy and tasty breakfast that can be made ahead and frozen!

Before I had my daughter a few years ago, I spent weeks making tons of freezer friendly meals that I could freeze and pull out as needed. Someone gave me the advice to make sure that I made breakfast foods too because in those early morning hours. I would be starving, but have no motivation or energy to cook anything. I made tons of breakfast sandwiches and wraps and they froze beautifully. I loved being able to quickly put together a hot breakfast to help me survive those mornings.

Recently, I was thinking about all those freezer foods and realized I hadn’t made anything I could freeze in so long. I knew that a breakfast version of our favorite lunch taquitos would be a great choice and that I could pack them with protein to keep us full for longer in the mornings. Not familiar with taquitos? They are just basically a rolled up taco, baked until the edges get crispy.

These little guys are stuffed with eggs, black beans, ham, cheese, and veggies. It is like a Western Omelette made a 100 times better! Because seriously, what isn’t made better with some Mexican flare?? Being honest with you here, I could do without the ham, because I am just not a big fan, but my husband loved the ham and said he wouldn’t leave it out. So it is up to you! Mix these up however you like! Keep them vegetarian with just beans and veggies! Do just egg and cheese for picky eaters. Add different beans to really pump up the protein. Anyway you make them, they will still be delicious.

While I was making these Southwestern Breakfast Taquitos, my husband was at the gym. When he came home I was in my normal stance of spread out on the back porch taking pictures of my food, while the neighbors look on and thinking that I have lost my mind. He made it in the door around my props and stood in the kitchen staring at the ones I left on the tray with longing in his eyes. I yelled in that he could have those ones and the rest was history. Do you know how many more taquitos I got after that morning? If you guessed zero, then you are correct. He ate them all happily for breakfast and has since been asking for more!

One of the best things about these Southwestern Breakfast Taquitos is their portability. Freeze them right after making them, and just pull out one as you want one. They travel perfectly in a baggie on your way to work and then just heat them up when you get there! Have kids starting back to school? Heat them one as they run out the door. These will keep them much fuller than cereal and they will look extra fancy riding the bus with their rolled up breakfast taco!

Make these now and enjoy all summer long, or pin for fall whenever the school year starts back up! Either way, your family will these love these taquitos and you will be happy to have a healthy and filling breakfast option for your kids (or hungry husbands!)

The amounts listed below are just guidelines. If you want more or less of anything, feel free to play around with it!

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Southwestern Breakfast Taquitos

Ingredients

• 10 medium sized flour tortillas
• 1 small onion diced
• 1/2 red pepper diced
• 1/4 cup diced ham optional
• 4 oz. black beans rinsed and drained well
• 1/2 cup chunky salsa
• 1/2-1 cup sharp cheddar cheese
• 6 eggs beaten
• 1 tsp. oil
• salt
• pepper
• garlic powder
• additional salsa sour cream, guacamole, for serving

Instructions

1. Gather all ingredients.
2. Preheat your oven to 425 degrees and spray a baking sheet with non stick spray.
3. In a frying pan, combine oil, onion, pepper, ham and cook until onion and pepper are tender.
4. Add black beans and salsa and stir to combine. Taste and then add salt, pepper, and garlic powder to taste.
5. Remove mixture from pan and set aside. Keep pan on the stove for the eggs.
6. Scramble the eggs in the same pan. Cook to your desired texture. Remove from stove and get ready to roll your taquitos.
7. Lay your tortillas on a flat surface. Put a heaping tablespoon full of the veggie/bean mixture down the left side of the tortilla. Top with another tbsp. or two of egg, then sprinkle with cheese. Roll from the stuffed side to the empty side, rolling tightly as you go. Put on baking sheet seam side down.
8. Repeat with all 10 tortillas.
9. Spray tops of taquitos with cooking spray then bake for 8-10 minutes or until golden brown and crispy on the edges.
10. Eat immediately and serve with salsa and sour cream or see instructions below for flash freezing.
11. You can also freeze the baked taquitos as well. To reheat, remove from freeze the night before and bake for 8-10 minutes or until golden brown.
12. *to flash freeze: put the baking sheet in the freezer with the taquitos not touching. After 25 minutes remove from sheet and put in a zip lock bag and return to the freezer. Flash freezing makes it so they don't freeze together!

This post originally appeared on Pinkwhen.com