Baked Breakfast Taquitos Recipe

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• 4 teaspoons vegetable oil
• 2 cups chopped cremini mushrooms
• 3/4 cup chopped red bell pepper
• 1/3 cup chopped onion
• 2 cups chopped kale leaves
• 4 eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup shredded Monterey Jack cheese with jalapeos
• 1 (4-ounce) can green chiles, undrained
• 8 (6-inch) whole wheat flour tortillas
• 1/4 cup salsa
• Optional toppers: Mexican crema, chopped fresh cilantro, sliced green onions, and/or chopped black olives

Directions

Follow these easy steps to create your delicious taquitos!

1. Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
2. In a large nonstick skillet, heat 1 teaspoon of oil over medium heat. Add the mushrooms, bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
3. Add the kale leaves and cook for about 1 minute, until they wilt. Remove the mixture from the skillet and set aside.
4. In the same skillet, add the eggs and egg whites. Cook over medium heat without stirring until the mixture begins to set on the bottom and around the edges. Use a spatula to lift and fold the partially cooked egg mixture, allowing the uncooked portion to flow underneath. Continue cooking for 2-3 minutes, until the eggs are fully cooked but still moist and glossy.
5. Return the vegetable mixture to the skillet. Add the shredded cheese and green chiles, then stir gently to combine.
6. Take one tortilla and spoon about 1/3 cup of the filling onto it. Roll the tortilla as tightly as possible. Repeat for the remaining tortillas.
7. Arrange the rolled taquitos seam-side down on the prepared baking sheet, leaving some space between each one. Brush the taquitos evenly with the remaining 3 teaspoons of oil.
8. Bake the taquitos in the preheated oven for about 15 minutes, or until they are evenly browned and crispy.
9. Serve with salsa and, if desired, top with Mexican crema, chopped fresh cilantro, sliced green onions, or chopped black olives.

Nutrition Facts (per serving)

Each serving provides:

• Calories: 594
• Total Fat: 22g (29% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 200mg (67% Daily Value)
• Sodium: 874mg (38% Daily Value)
• Total Carbohydrate: 73g (26% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 6g
• Protein: 27g (53% Daily Value)
• Vitamin C: 140mg (156% Daily Value)
• Calcium: 278mg (21% Daily Value)
• Iron: 6mg (32% Daily Value)
• Potassium: 831mg (18% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Taquitos, also known as "little tacos" in Spanish, are a beloved Mexican dish, typically consisting of tortillas filled with a variety of ingredients, rolled up and fried to crispy perfection. This baked breakfast version adds a healthier twist by baking the taquitos instead of deep-frying them, and it is packed with nutritious ingredients like mushrooms, kale, eggs, and cheese. It's a delightful and easy-to-make breakfast that's perfect for a busy morning or a family brunch.

History of the Taquito

The taquito is a staple of Mexican cuisine, with its origins tracing back to the rural regions of northern Mexico. While the exact birthplace is difficult to pinpoint, it's believed that the dish was born out of the need to use up leftover food, particularly meat. The taquito, often filled with shredded beef or chicken, became popular due to its portability and ability to be easily fried. Over time, variations of the taquito emerged, including those with vegetarian fillings, like the mushrooms and kale used in this recipe. The adaptation of baking taquitos instead of frying them has gained popularity in modern kitchens due to the growing demand for healthier alternatives.

Regional Variations of Taquitos

While taquitos are popular throughout Mexico, they can vary widely by region. In northern Mexico, where beef and other meats are more common, taquitos are often filled with beef or pork. In the southern parts of Mexico, especially in Oaxaca, you'll find taquitos filled with more exotic ingredients like mole and cheese. The use of kale and mushrooms in this breakfast version is a modern twist, incorporating healthier vegetables often seen in California cuisine, which reflects a growing trend of fusion cooking that blends Mexican ingredients with other regional influences.

How Baked Breakfast Taquitos Differ from Similar Dishes

Although taquitos share similarities with other popular Mexican dishes like burritos and enchiladas, they stand out due to their shape and cooking method. Unlike burritos, which are typically large and soft, taquitos are small, tightly rolled, and often crispy when fried. Enchiladas, on the other hand, are soft corn tortillas filled with ingredients, rolled up, and then baked in a sauce. The baked breakfast taquitos in this recipe are unique because they are made with whole wheat tortillas and filled with a healthy mix of eggs, vegetables, and cheese, making them a more balanced and lighter option compared to the heavier, fried versions of traditional taquitos.

Where to Serve Baked Breakfast Taquitos

Baked breakfast taquitos are incredibly versatile and can be served in a variety of settings. They're perfect for a family breakfast, a casual brunch gathering, or even a fun, hands-on dinner option. You can serve them with a variety of toppings such as fresh salsa, Mexican crema, cilantro, or sliced green onions to add an extra layer of flavor. They're also a great option for meal prep, as they can be baked ahead of time and stored in the refrigerator or freezer for later use. Their portability and ease of eating make them an ideal dish for picnics or casual gatherings.

Interesting Facts About Taquitos

• The word "taquito" literally translates to "little taco" in Spanish, but the dish is far more than just a small taco.
• Taquitos are often served with a variety of dips, including guacamole, sour cream, or salsa, making them a favorite appetizer for parties.
• The dish is highly adaptable, and while the traditional filling includes meats like chicken or beef, modern versions often feature vegetarian fillings such as beans, cheese, or vegetables.
• In some regions of Mexico, taquitos are often served with a warm, flavorful broth or soup, turning them into a heartier meal.
• Many people mistakenly confuse taquitos with flautas. While both are rolled tortillas, flautas are typically made with flour tortillas and are larger, while taquitos are smaller and made with corn tortillas.

Whether you enjoy them for breakfast, lunch, or dinner, baked breakfast taquitos are a fun and delicious way to enjoy the flavors of Mexico while embracing healthier ingredients. This dish combines the traditional crispiness of taquitos with the wholesome goodness of vegetables and eggs, making it a perfect choice for those looking to start their day with a burst of flavor and nutrition.

FAQ about Baked Breakfast Taquitos Recipe

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