Ingredients
The following ingredients have 8 Servings
- 8 flour tortillas, medium sized; about 8" in diameter
- 6 large eggs
- 3 Tbsp milk
- 1 1/2 cups frozen potatoes, I used country style
- 3 Tbsp olive oil
- 1/2 cup diced bell peppers, I used red, green, & orange
- 1/2 tsp black pepper
- 1/2 tsp seasoned salt
- 1 4oz can diced green chiles (mild)
- 8 sausage links, warmed and cut in slices (I used Jones fully-cooked, mild pork sausage links)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 cup medium (or mild salsa)
- salsa
- sour cream
- avocado
- cheese
Instruction
- Preheat oven to 425 degrees and line a large baking sheet with foil.
- In a medium skillet, cook potatoes and 2 Tbsp olive oil over medium heat. Once the potatoes start to turn golden brown (about 4-5 minutes cooking in the pan), flip the potatoes, and add in bell peppers, seasoned salt, and black pepper. Cook until the other side of the potatoes are golden brown (about 4-5 minutes). Add in green chiles; stir. Turn off the heat.
- Whisk the eggs and milk together, and cook on med-low heat, until eggs are just scrambled (the eggs will continue to cook in the oven, so you want them slightly underdone).
- On each tortilla, spoon about 3-4 Tbsp of the potato, pepper, and chile mixture. Add in eggs (about 2-3 Tbsp in each tortilla), sausage, shredded cheese (about 2 Tbsp per tortilla), and salsa (about 2 Tbsp per tortilla).
- Roll each tortilla up tightly, and place on the baking sheet, seam-side down. Brush each taquito with remaining Tbsp of olive oil (optional, but this will help each taquito to brown evenly).
- Bake for 10-12 minutes, or until golden brown. With a pair of tongs, flip each taquito over, and bake for 10 minutes.
- Serve with salsa, sour cream, avocado, or extra cheese, if desired.
- Enjoy!
