Post by Loupy on Nov 5, 2016 1:03:41 GMT -7
BAKED BREAKFAST TAQUITOS
From: Rebecca Lindamood @ www.foodiewithfamily.com/
These Baked Breakfast Taquitos. It’s hard to define what makes a recipe kid-friendly. For my purposes, I mean a recipe that is relatively fast to make, contains ingredients my kids love, and is at least marginally nutritious. I don’t want to fill my kids up with junk, and these Baked Breakfast Taquitos are just the thing to keep my kids full until lunch time with the triple dose of protein from ham, eggs, and cheese. The scallions lighten up the party a bit, and the taquito form makes them eminently portable. At our house, we loved these dunked in salsa or drizzled with hot sauce. Because I used small whole wheat tortillas, I felt pretty darned good about it even after my kids polished off a full double batch in one morning.
Makes: 12
Ingredients
1 tablespoon unsalted butter
2 cups chopped deli ham
6 large eggs, beaten
3 tablespoons half and half
Salt and pepper
4 scallions, diced
12 (6 inch) flour tortillas
1 1/2 cups shredded Colby Jack or Pepper jack cheese
Nonstick cooking spray
Kosher salt
Salsa and sour cream for serving
Instructions
Preheat oven to 425F.
Line a baking sheet with foil sprayed with nonstick cooking spray.
Heat butter in a large nonstick fry pan over medium high heat.
Add ham and sauté until starting to crisp.
Add eggs and half and half to the pan and stir to scramble.
Season with a touch of salt and pepper to taste.
Transfer to a medium mixing bowl and stir in the scallions.
Microwave the tortillas for 20-30 seconds or until pliable.
Place about 1/4 cup of the filling in the lower third of each tortilla, followed by 2 tablespoons of the cheese.
Roll up tightly and place seam side down on the baking sheet making sure the rolls are not touching each other.
Spray lightly with nonstick cooking spray followed by a sprinkle of kosher salt.
Bake for 12-14 minutes, or until golden and crispy.
From: Rebecca Lindamood @ www.foodiewithfamily.com/
These Baked Breakfast Taquitos. It’s hard to define what makes a recipe kid-friendly. For my purposes, I mean a recipe that is relatively fast to make, contains ingredients my kids love, and is at least marginally nutritious. I don’t want to fill my kids up with junk, and these Baked Breakfast Taquitos are just the thing to keep my kids full until lunch time with the triple dose of protein from ham, eggs, and cheese. The scallions lighten up the party a bit, and the taquito form makes them eminently portable. At our house, we loved these dunked in salsa or drizzled with hot sauce. Because I used small whole wheat tortillas, I felt pretty darned good about it even after my kids polished off a full double batch in one morning.
Makes: 12
Ingredients
1 tablespoon unsalted butter
2 cups chopped deli ham
6 large eggs, beaten
3 tablespoons half and half
Salt and pepper
4 scallions, diced
12 (6 inch) flour tortillas
1 1/2 cups shredded Colby Jack or Pepper jack cheese
Nonstick cooking spray
Kosher salt
Salsa and sour cream for serving
Instructions
Preheat oven to 425F.
Line a baking sheet with foil sprayed with nonstick cooking spray.
Heat butter in a large nonstick fry pan over medium high heat.
Add ham and sauté until starting to crisp.
Add eggs and half and half to the pan and stir to scramble.
Season with a touch of salt and pepper to taste.
Transfer to a medium mixing bowl and stir in the scallions.
Microwave the tortillas for 20-30 seconds or until pliable.
Place about 1/4 cup of the filling in the lower third of each tortilla, followed by 2 tablespoons of the cheese.
Roll up tightly and place seam side down on the baking sheet making sure the rolls are not touching each other.
Spray lightly with nonstick cooking spray followed by a sprinkle of kosher salt.
Bake for 12-14 minutes, or until golden and crispy.
