Baked Breakfast Taquitos

SERVINGS

16

PREP TIME

25 min

TOTAL TIME

40 min

GLUTEN FREE

NO



Filled with eggs, veggies and Jones pork sausage, this innovative breakfast taquito recipe is a crowd-pleaser, perfect for entertaining.


 Enjoy these main ingredient substitutions:

ingredients
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
12 eggs
2 tablespoons pesto
16 (8-inch) flour tortillas
1 tablespoon olive oil
DIRECTIONS
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.

NOTE:

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.

Ingredients

Directions

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
12 eggs
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.

NOTE:

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.