Mexican Recipe: Baked Breakfast Taquitos

 

Ingredients

1 TBSP unsalted butter
2 cups deli ham, chopped
6 large eggs, beaten
3 TBSP half-and-half
salt and pepper
4 scallions, diced
12 (6-inch) flour tortilla
1 1/2 cups shredded Colby Jack cheese
cooking spray
kosher salt
salsa and sour cream for serving, optional

DIRECTIONS

1. Preheat oven to 425F. Line a baking sheet with foil, coated with non-stick cooking spray.

2. Heat the butter in a large non-stick frying pan over medium-high. Add ham and saute until starting to crisp, 3 - 4 minutes. Add eggs and half-and half to the pan and stir to scramble. Season with a touch of salt and pepper to taste. Transfer to a medium bowl. Gently mix in the scallions.

3. Microwave the tortillas for 20 - 30 seconds until pliable. Place about 1/4 cup of the egg filling into the lower third of each tortilla, followed by 2 tablespoons of the cheese. Roll up tightly and place seam-side down on the baking sheet, making sure the rolls are not touching each other. Spray the tops lightly with a little cooking spray, followed by a sprinkle of kosher salt.

4. Bake for 12 - 14 minutes until golden and crispy. Serve with salsa and/or sour cream on the side if desired.

NOTES: For added spice, swap out the Colby Jack cheese for Pepperjack.

Makes 12 Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes