Ingredients
The following ingredients have 16 Servings
- 8 large eggs (whisked)
- ½ pound bulk breakfast sausage (pork or turkey)
- 1 small red bell pepper (diced)
- 3 cremini mushrooms (chopped)
- ⅓ cup chopped cilantro (optional)
- salt and fresh ground pepper (to taste)
- 1½ cups shredded sharp cheddar cheese (divided)
- 16 6-inch flour or corn/flour blend tortillas
Instruction
- Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with nonstick cooking spray.
- Cook the breakfast sausage in a 12-inch nonstick skillet until crumbled and completely cooked through. Transfer it to a double layer of paper towels to drain while you prepare the other ingredients.
- Wipe the skillet clean, coat it with nonstick cooking spray, and place it over MEDIUM heat. Add the bell pepper and cook, stirring for a couple of minutes, or until softened. Add the mushrooms and cook for another minute.
- Lower the heat to MEDIUM-LOW and add the whisked eggs. Cook, moving the eggs around with a wooden spoon until the eggs are just set up. Season to taste with salt and pepper and toss in the cilantro (if using). Remove the pan from the heat and add the cooked, crumbled sausage and 1 cup cheese. Stir to combine and set aside.
- Warm the entire stack of tortillas in the microwave for about 20 seconds just to soften them slightly.
- Lay a tortilla on a cutting board or other work surface and place a couple tablespoons of the egg and sausage filling down the center of the tortilla. Sprinkle with some of the remaining cheese. Roll the tortilla tightly and place seam side down on the prepared baking sheet. Repeat with the remaining tortillas and filling. Coat the tops of the taquitos with additional nonstick cooking spray.
- Bake for 8 minutes. Pull the baking sheet out of the oven and use tongs to flip each taquito over. Return to the oven for an additional 3 minutes or until nicely browned on both sides.
