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Crispy Bacon, Egg & Cheese Breakfast Taquitos
by Unknown
Prep: 15 minCook: 15 minTotal: 30 min4 servings0 forks
Fluffy scrambled eggs, smoky bacon, and melty cheese rolled into crispy, golden tortillas — these handheld breakfast taquitos are dunkable, dippable, and gone in minutes. Perfect for brunch crowds or make-ahead weekday mornings.
Ingredients
- 12 flour tortillas — large, 6-inch
- 8 strips bacon — thick-cut, cooked and crumbled
- 1/4 cup green onions — sliced
- 2 tbsp unsalted butter
- 10 eggs — large
- 1 1/2 cups cheddar or pepper jack cheese — shredded
- 1/2 tsp kosher salt
- neutral oil or cooking spray — for crisping
- 1/4 cup whole milk — or half-and-half
- 1/2 cup red bell pepper — diced
- 1/4 tsp black pepper — freshly ground
- salsa, sour cream, and guacamole — for serving (optional)
Instructions
- 1Whisk the eggs with the milk, salt, and black pepper until smooth and slightly frothy.
- 2Melt the butter in a large skillet over medium heat. Add the diced bell pepper and cook 3–4 minutes until softened.
- 3Pour in the egg mixture and cook, stirring gently with a spatula, until just set but still soft and fluffy, about 3–4 minutes. Remove from heat and stir in the green onions.
- 4Warm the tortillas so they roll without cracking (wrap in a damp towel and microwave 30–45 seconds). Spoon about 3 tablespoons of scrambled eggs down the center of each tortilla, then top with crumbled bacon and a sprinkle of shredded cheese.
- 5Roll each tortilla up tightly into a taquito and place seam-side down.
- 6Heat a thin film of oil in a large skillet over medium-high heat. Cook the taquitos seam-side down first, turning every 1–2 minutes, until golden and crisp on all sides, about 6–8 minutes total. Work in batches and drain on a wire rack if needed.
- 7Serve hot with salsa, sour cream, and guacamole for dipping.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.