Ham & Egg Breakfast Taquitos
A fast, fun, completely portable, full-protein breakfast for all those frantic school mornings - Ham & Egg Breakfast Taquitos for the win!
Servings 8 taquitos
Calories 302kcal
Ingredients
- 8 eggs
- 1 ½ tablespoons butter
- Salt and pepper to taste
- 2 cups baby spinach
- 5 ounces ham roughly chopped
- 8 soft taco-size flour tortillas
- 1 ½ cups Monterey jack cheese shredded
- Oil spray
Instructions
- Preheat oven to 350 degrees F. Whisk the eggs in a bowl.
- Melt the butter in a large skillet over medium heat. Add the eggs and heat, scrambling them, until just cooked. Remove from the heat. Add salt and pepper, then stir in the spinach. Allow to cool.
- Lay out one tortilla on a work surface. Spoon 1/8 of the egg & spinach mixture down the middle, then top with ham and cheese. Roll up tightly, finishing with the seam down. Repeat with the remaining ingredients.
- Place the taquitos on a baking sheet seam side down. Spray the tortillas generously with oil.
- Bake for 15 to 20 minutes or until golden. Remove from the oven and serve immediately!
Notes
Freezing: Allow the taquitos to cool then wrap in cling wrap, place int a food storage bag, and freeze for up to 2 months. To serve, thaw (or defrost in microwave) then reheat in the microwave or oven.
Reheating:
- Grab one out of the freezer, remove the plastic wrap, and microwave for 3 minutes. Then you’re ready to walk out the door with a soft, cheesy breakfast roll up!
- If you want a crispier taquitos, thaw it in the fridge overnight. In the morning, remove the plastic and airfry or bake in the toaster oven at 350 degrees F for 4-6 minutes. Wrap in a paper towel for mess-free eating and you’re ready to walk out the door!
Nutrition
Serving: 1taquito | Calories: 302kcal | Carbohydrates: 16g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 202mg | Sodium: 635mg | Potassium: 219mg | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 2.1mg | Calcium: 217mg | Iron: 2.3mg
