SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
2 tablespoons unsalted butter, divided
1-2 jalapeños (to taste), seeds and veins removed, and finely chopped
8 large eggs
4 ounces cream cheese, cut into bits and softened
1/2 teaspoon kosher salt
6 strips Jones Dairy Farm Hickory Smoked Bacon, cooked and diced
4 links Fully Cooked Jones Dairy Farm Breakfast Sausage, diced
1/2 cup shredded Colby Jack cheese
12 flour tortillas
Heat oven to 425°F.
In a medium non-stick skillet, over medium-high heat, add 1 tablespoon butter and jalapenos. Cook the jalapenos, stirring occasionally, until softened, about 3 minutes.
In a large bowl whisk together the eggs, cream cheese, salt and pepper. Whisk until well combined. There will still be small chunks of cream cheese, don't worry that will melt into the eggs as it cooks.
Reduce heat to medium, pour the mixture into the skillet and cook, stirring with a heat safe silicone spatula, flipping the egg curds until no longer runny. The eggs will remain creamy. Set aside.
Melt remaining butter and brush the baking sheet. Reserve the remaining butter.
Lay out 6 tortillas at a time and add a spoonful of eggs to the lower 1/3 of the tortilla. Sprinkle with sausage, bacon and cheese. Roll the taquitos tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet.
Repeat until all of the taquitos are rolled, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, slide a toothpick through the taquito, side to side to secure the it and keep it from unrolling.
Brush the taquitos with the remaining butter. Bake 10-15 minutes until the tortillas are crisp or the ends begin to brown.
Serve and enjoy!
DONNA'S NOTES: To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 15-20 minutes or until tortillas are completely warmed through. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
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2 tablespoons unsalted butter, divided
1-2 jalapeños (to taste), seeds and veins removed, and finely chopped
8 large eggs
4 ounces cream cheese, cut into bits and softened
1/2 teaspoon kosher salt
6 strips Jones Dairy Farm Hickory Smoked Bacon, cooked and diced
4 links Fully Cooked Jones Dairy Farm Breakfast Sausage, diced
1/2 cup shredded Colby Jack cheese
12 flour tortillas
Heat oven to 425°F.
In a medium non-stick skillet, over medium-high heat, add 1 tablespoon butter and jalapenos. Cook the jalapenos, stirring occasionally, until softened, about 3 minutes.
In a large bowl whisk together the eggs, cream cheese, salt and pepper. Whisk until well combined. There will still be small chunks of cream cheese, don't worry that will melt into the eggs as it cooks.
Reduce heat to medium, pour the mixture into the skillet and cook, stirring with a heat safe silicone spatula, flipping the egg curds until no longer runny. The eggs will remain creamy. Set aside.
Melt remaining butter and brush the baking sheet. Reserve the remaining butter.
Lay out 6 tortillas at a time and add a spoonful of eggs to the lower 1/3 of the tortilla. Sprinkle with sausage, bacon and cheese. Roll the taquitos tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet.
Repeat until all of the taquitos are rolled, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, slide a toothpick through the taquito, side to side to secure the it and keep it from unrolling.
Brush the taquitos with the remaining butter. Bake 10-15 minutes until the tortillas are crisp or the ends begin to brown.
Serve and enjoy!
DONNA'S NOTES: To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 15-20 minutes or until tortillas are completely warmed through. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
