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4.29 from 7 votes

Baked Breakfast Taquitos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Calories 230kcal


  • 1 roll 12 ounces Jones Dairy Farm all natural pork sausage, thawed
  • 1 red onion finely chopped
  • 1 red bell pepper finely chopped
  • 3 cups spinach chopped
  • ¼ cup sun-dried tomatoes chopped
  • 4 ounces crumbled feta
  • 12 eggs
  • 2 tablespoons pesto
  • 16 8- inch flour tortillas
  • 1 tablespoon olive oil


  • 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.


Calories: 230kcal | Protein: 10g | Fat: 15g | Fiber: 2g