1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed
1 red bell pepper, finely chopped
3 cups spinach, chopped
1/4 cup sun-dried tomatoes, chopped
4 ounces crumbled feta
2 tablespoons pesto
16 (8-inch) flour tortillas
1 tablespoon olive oil
Heat oven to 450°F.
Crumble sausage into large pan set over medium heat. Cook until browned and cooked through, 8-10 minutes. Remove from pan with slotted spoon and let drain on plate lined with paper towels. Discard grease from bottom of pan.
Return pan to stove and add onion; cook 3 minutes. Add pepper and cook another 3 minutes. Transfer pepper and onion to bowl; mix in spinach, sun-dried tomatoes, and feta.
Whisk together eggs and pesto. Scramble over medium heat until just set - about 5 minutes. Stir vegetables and sausage into eggs.
Cut tortillas in half. Spoon heaping tablespoon of filling along cut side of each tortilla; roll tightly and place seam-side down on baking sheet. Repeat with remaining tortillas and filling. Lightly brush tops of taquitos with oil.
Bake 10 minutes. Turn over and bake another 5 minutes.
Freeze baked taquitos in single layer until solid, then transfer to freezer bag for longer term storage. To reheat, bake at 450˚F for 8 minutes.