Rolled & Baked Breakfast Tacos

Rolled & Baked Breakfast Tacos; Food photo and recipe by Jackie Alpers

Rolled & Baked Breakfast Tacos

Wake, roll and bake for breakfast. Mexi-breakfast is always the best.

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Rolled & Baked Breakfast Tacos
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Category: breakfast, Cheese and Dairy, Comfort Food, contains whole grains, Easy, eggs, ethnic cuisine, Fast!, Mexican, Mexican Food, recipe, recipe developer, savory, Sonoran Corner, Spicy, Taste of Tucson: Sonoran Style Recipes, THE RECIPES, vegetarian

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Rolled & Baked Breakfast Tacos

Ingredients

  • 2 eggs
  • 1 T. Greek yogurt
  • 2 frozen sausage or veggie sausage patties
  • 6 6" corn or flour tortillas
  • 1/2 c. light Mexican cheese
  • Your favorite salsa
  • Toothpicks

Instructions

  • Pre-heat the oven to 400 degrees.
  • Lightly spray a baking sheet with oil.
  • Whisk together the eggs and yogurt in a bowl, pour into a non-stick skillet (I like Calphalon's) and scramble over medium heat.
  • Heat the sausages in a microwave for 45 seconds, then crumble them with a fork or spatula.
  • Heat the tortillas in the microwave for about 30 seconds or until warm.
  • Place a tortilla on the baking sheet.
  • Fill each tortilla with a thin row of egg and then sausage, (about 1T. of each). Sprinkle generously with cheese and roll. Make sure the taco is seam side down.
  • Secure the rolled taco with a couple of toothpicks.
  • Bake for about 8 minutes or until golden brown. Let cool slightly.  Remove the toothpicks. When you pick the tacos up with you hands they should stay together. Serve with salsa.  Serves 2.
http://www.jackieshappyplate.com/rolled-baked-breakfast-tacos/

Secure the tacos with toothpicks after rolling and before baking.

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