Breakfast for 12

Breakfast Taquitos

Name: Breakfast Taquitos
Total time: 35 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 10 eggs; 1/2 cup sour cream; 1/2 tsp each salt; 1/4 tsp each pepper; 1/2 cup spinach; 1 cup monterey jack cheese; 12 6" corn tortillas; cooking spray or olive oil; 4 oz feta cheese; 1/4 cup sour cream; 1/2 cup jarred roasted red peppers drained and patted dry; 2 tbsp lime juice; 5/8 jalapeno with seeds (optional); 1 clove garlic; 1/4 cup loosely packed cilantro; 1/4 tsp ground cumin; 1/4 tsp oregano; salt and pepper (optional)

Soft scrambled eggs, spinach, and Monterey Jack fill corn tortillas that bake crisp with a tangy feta pepper sauce.

$0.96per serving $

35 minstart to table

12servings

Mexican Vegetarian Budget Breakfasts

Ingredients

10 eggs
1/2 cup sour cream
1/2 tsp each salt
1/4 tsp each pepper
1/2 cup spinach
1 cup monterey jack cheese
12 6" corn tortillas
cooking spray or olive oil
4 oz feta cheese
1/4 cup sour cream
1/2 cup jarred roasted red peppers drained and patted dry
2 tbsp lime juice
5/8 jalapeno with seeds (optional)
1 clove garlic
1/4 cup loosely packed cilantro
1/4 tsp ground cumin
1/4 tsp oregano
salt and pepper (optional)

Steps

Heat the oven to 400 F and grease a large baking sheet with cooking oil.
Whisk the eggs with the first sour cream, salt, and pepper, then cook them with the spinach in a skillet over medium heat until firm.
Warm the tortillas in a dry skillet for 30 seconds per side until flexible.
Fill each tortilla with the eggs and Monterey Jack, roll tightly, and place seam-side down on the baking sheet.
Brush the taquitos with oil and bake for 12 minutes until crisp and hot.
Stir the feta, remaining sour cream, roasted red peppers, lime juice, jalapeno, garlic, cilantro, cumin, oregano, salt, and pepper into a chunky sauce.

Main ingredient on sale this week? See what to make with eggs on sale.