Breakfast Taquitos
These breakfast taquitos are a game changer. Made with fluffy eggs, melty cheese, and just the right amount of heat - all rolled up in a tortilla that is oven baked to perfection.
Servings: 14 taquitos
Calories: 99kcal
Ingredients
- 2 tsp olive oil
- 6 eggs
- 6 egg whites
- 1/2 cup plain nonfat Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1.5 cups pepper-jack cheese grated
- 1/4 cup red bell peppers chopped
- 1/4 cup green onion sliced
- 1/4 cup cilantro
- 14 6” flour tortillas I used a Mission carb balance tortilla
Instructions
- Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees.
- Heat a large frying pan with the olive oil to medium heat. In a large bowl, crack the eggs and remove 6 of the 12 egg yolks with a spoon. Then add the Greek yogurt, salt, pepper, and garlic powder and whisk together well.
- Add the eggs to the skillet and cook until clumps form, but the eggs are still wet. Add int he pepper-jack cheese, bell peppers, and green onions and fold together.
- Add about 1⁄4 cup to each tortilla then roll it to form the taquito and place on the baking sheet with the edge of the tortilla facing down on the baking sheet
- Bake for 15 minutes, then broil for 1-2 minutes to get a nice golden crisp. Serve with salsa or eat them on their own!
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 80mg | Sodium: 523mg | Potassium: 87mg | Fiber: 9g | Sugar: 1g