BAKED SAUSAGE SPINACH AND EGG BREAKFAST TAQUITOS RECIPE

This was a clean out breakfast refrigerator that clothed  superb and one thing i might eat over and over.  

I had spinach leftovers from this straightforward dark Bowtie alimentary paste, condiment leftovers from this Slow cooking utensil party Chicken, the leftover flannel cake of this Enchiladas chicken and therefore the remainder of the limited sausage from biscuits and sauces.  

BAKED SAUSAGE SPINACH AND EGG BREAKFAST TAQUITOS RECIPE
BAKED SAUSAGE SPINACH AND EGG BREAKFAST TAQUITOS RECIPE

I hate wasting food, therefore i am attempting to work out a way to use all issue.  Stuffing everything within a flannel cake is that the excellent thanks to use all the ingredients.

Bake Taquitos is my favorite.  No excuse for cooking taquito ever once more, okay!!  They get heaps fresh by baking them and that they ar such a lot healthier because it is.  The breakfast was fantastic.

BAKED SAUSAGE SPINACH AND EGG BREAKFAST TAQUITOS RECIPE

INGREDIENTS:

  • ½ Lb. sausage
  • 2 c. fresh spinach, chopped
  • ⅓ c. diced green bell pepper
  • 6 large eggs
  • 2 Tbl. crumbled Feta cheese
  • ½ c. shredded cheese, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
  • ½ c. salsa, plus more for serving
  • 7 medium tortillas, corn or flour
  • cooking spray
  • kosher salt

INSTRUCTIONS:

  1. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.
  2. Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 taquitos.

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