Healthy Mexi-Breaki Taquitos
Creating recipes for Cinco de Mayo has to be one of my favorite times of the year LOL .. ridiculous I know but I LOVE Mexican food and I think I get extra excited for 2 reasons:
1 - The Mr. is not a huge fan of Mexican Food (burritos / tacos etc) which I am sure I have shared with you all time and time again .. so he is more inclined to enjoy it and indulge with me leading up to Cinco deo Mayo because he knows it is important to me.
2 - because the more creative I get with Mexi recipes the more he is actually enjoying them! He loves the flavor we just have to stay away from always doing burritos and tacos. I can do that right? LOL.
These breaky taquitos are a nice change and are so refreshing! Plus they are a little on the healthier side
Ingredients
4-6 Large Tortillas
4-6 Eggs
8-12 Breakfast Sausages
1 Cup Pico de Gallo
1 Cup Cheddar Cheese, shredded
1/2 Cup Sour Cream
1/2 Cup Cilantro, chopped
1/2 Jalapeno, chopped
2-3 Tbsp. Milk
1-2 Tsp. Salt
1-2 Tsp. Pepper
1 Tsp. Garlic Powder
1 Tsp. Paprika
1/2 Tsp. Cayenne Powder
1/2 Tsp. Onion Powder
Directions
Preheat oven to 400F degrees.
Cook the breakfast sausages as per packaging in a lightly greased frying pan then set aside.
Whisk the eggs together in a medium bowl with the milk and add in the seasonings. Add in the chopped cilantro and jalapeno too. Scramble the eggs in the same pan you just cooked the sausage in.
Microwave the tortillas for about 20-30 seconds to warm them. Lay them out then start to add toppings. Split the toppings evenly between all tortillas and only lay ingredients in a long line in the middle.
Start with the cheese then lay two sausages, end to end on top of the cheese, add the egg then tightly roll and lay on a lightly greased tin foil lined pan, seam side down.
Spray the tops with cooking spray, or brush lightly with oil then bake 10-15 minutes or until they begin to brown.
Remove from the oven and serve with sour cream, guacamole and Pico de Gallo!
