1roll12 ounces Jones Dairy Farm all natural pork sausage, thawed
1red onionfinely chopped
1red bell pepperfinely chopped
16 8-inchflour tortillas
Heat oven to 450ºF.
Crumble the sausage into a large pan set over medium heat. Cook until browned and cooked through – 8-10 minutes. Remove from the pan with a slotted spoon and et drain on a plate lined with paper towels. Discard any grease that has accumulated in the bottom of the pan.
Return the pan to the stove and add the onion; cook 3 minutes. Add the pepper and cook another 3 minutes. Transfer the pepper and onion to a bowl; mix in the spinach, sun-dried tomatoes, and feta.
Whisk together the eggs and pesto. Scramble over medium heat until just set – about 5 minutes. Stir the vegetables and sausage into the eggs.
Cut the tortillas in half. Spoon a heaping tablespoon of filling along the cut side of each tortilla; roll tightly and place seam-side down on a baking sheet. Repeat with remaining tortillas and filling. Lightly rush the tops of the taquitos with oil.
Bake 10 minutes. Turn over and bake another 5 minutes.
Freeze baked taquitos in a single layer until sold, then transfer to a freezer bag for longer term storage. To reheat, bake at 450ºF for 8 minutes.