A no-oil cooking method creates wonderfully Crispy Baked Breakfast Taquitos filled with eggs, sausage, cheese, and assorted veggies. They reheat quickly in the morning for a delicious, portable, grab-and-go breakfast.
Preheat oven to 400 degrees F. Generously coat a foil-lined, rimmed baking sheet with non-stick cooking spray.
Cook breakfast sausage in a 12-inch non-stick skillet until crumbled and completely cooked through. Transfer to a double layer of paper towels to drain while you prepare other ingredients.
Bake for 8 minutes. Pull baking sheet out of the oven and use tongs to flip each taquito over to brown the other side. Return to the oven for an additional 3 minutes or till nicely browned on both sides.
Add 1/2 cup roughly chopped fresh baby spinach with, or instead of cilantro, and cook until spinach is wilted. Proceed as directed.
You can add or substitute a variety of different veggies like zucchini, summer squash, asparagus, tomatoes. Anything you like in an omelet would be great here. Try it with different cheeses like jack, Swiss, Gouda, or goat cheese.
To Flash Freeze Taquitos:
Place on a baking sheet, leaving space around each taquito, and place baking sheet in the freezer for at least 2 hours or more until thoroughly frozen. Transfer frozen taquitos to a freezer safe plastic storage bag and store in the freezer.
To Reheat Frozen Taquitos:
Place desired number of taquitos on a paper towel lined microwave safe plate and cook on HIGH for 30 seconds. Turn taquitos over and cook an additional 15 to 30 seconds until warmed through.