Breakfast Taquitos

I had some tortillas in the freezer and an avocado going soft.  Plus, sausage was 2-for-1 at the market.

I've considered making chilaquiles for the blog, but they're so much work.   This is a bit of work, too, but they're freezable after baking.  The nachos kind of have to be eaten fresh.

Don't freak out that there's so much going on in an itty-bitty tortilla.  This is just a breakfast burrito that you bake until crisp.

Because I was going to freeze half of them, I didn't put anything in there that would look weird defrosted, like the avocado.  That got mashed for dipping with some plain Greek yogurt.  This is breakfast, after all.  Although, you could easily serve this at any meal and no one would complain.

*10-12 6" corn tortillas
4 eggs
8 oz sausage
1 C shredded cheese of choice
any kind of dipping sauce like guacamole, salsa, etc

1.  Cook the sausage into crumbles, then drain off most of the fat.

2.  Beat together the eggs and a few tablespoons of water or milk.  Pour into the sausage skillet and cook until scrambled.

3.  Get out a sheet pan and preheat the oven to 400º.  Lightly oil pan to prevent sticking.

4.  Warm tortillas in the microwave under a damp towel to make them more pliable.

5.  Assemble the taquitos:  Place on the oiled sheet so each one gets coated in a touch of the oil.  Onto each tortilla, place a pinch of cheese, a spoonful of egg, and a spoonful of sausage in a line across the diameter.  Roll the tortilla into a cigar shape and place, seam-side down, on the baking sheet.  If the tortilla cracks, like the one on the top left, put the rest of them back in the microwave for 20 seconds.  That was the first one I tried to roll.

6.  Bake for 15 to 20 minutes, until heated through and the tortillas are crisp.  Serve hot with dip.  Cooked taquitos can be frozen.  Defrost in the microwave, then crisp up in the oven or toaster oven.

Serves 4-6

Difficulty rating  :)