After that time with the kids, I decided that I was going to make and take these to a church brunch. We were expecting about 30 people, so I had to adjust the recipe. The one thing that worked in my favor was the fact that I could make these ahead of time and freeze them. Then, on the day of the event, I pulled them out and cooked them up. When they were done, I just tossed them in a slow cooker on warm and they stayed toasted for the entire meal. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Versatile. You can get creative as you want with these! Let your imagination go wild.”
You can do just about anything you want with these taquitos. Feel free to add and subtract all your favorite breakfast foods.
Ingredients
8 Johnsonville Sausage, links
1 Avocado
1/2 cup Bell peppers
1 (4oz) can Green chiles, mild
1 1/2 cups Potatoes, frozen
6 Eggs, large
1 cup Chi-Chi’s Salsa, medium (or mild)
1/2 tsp Black pepper
1/2 tsp Seasoned salt
3 tbsp Olive oil
8 Flour tortillas, medium sized
1/2 cup Kraft Cheddar cheese
3 tbsp Milk
1/2 cup Pepper jack cheese
1 Daisy Sour cream
Instructions
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!
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Quick Tip: Use corn tortillas for a whole new flavor.
Thanks again to Julie’s Eats & Treats for this scrumptious breakfast recipe.
