BAKED SAUSAGE SPINACH & EGG TAQUITOS

good day Recipe Critic Readers!! It’s Jenn, from consume Cake For Dinner, how is anybody? I really like this time of the year. i’m able to’t wait to begin making pumpkin recipes, soups and lots of comfort meals. For now, i’ve a actually easy and tremendous tasty breakfast recipe.

BAKED SAUSAGE SPINACH & EGG TAQUITOS
BAKED SAUSAGE SPINACH & EGG TAQUITOS

This become a easy out the fridge breakfast that became out to be top notch and some thing that i’d eat over and over once more. I had spinach leftover from this clean Weeknight Bowtie Pasta, salsa leftover from this sluggish Cooker Fiesta bird, tortillas leftover from those hen Enchiladas and a bit sausage leftover from biscuits and gravy.

I hate losing meals, so I attempt to locate up ways to use up each final issue. Stuffing everything interior a tortilla is the proper manner to dissipate all the ones substances.

BAKED SAUSAGE SPINACH & EGG TAQUITOS

INGREDIENTS:

  • 1/2 Lb sausage
  • 2 cups spinach fresh, chopped
  • 1/3 cup diced green bell pepper
  • 6 large eggs
  • 2 tablespoon Feta cheese crumbled
  • 1/2 cup shredded cheese shredded, any flavor (Cheddar, Pepper Jack, Monterey, etc. . . )
  • 1/2 cup salsa plus more for serving
  • 7 medium tortillas corn or flour
  • cooking spray
  • kosher salt

INSTRUCTIONS:

  1. Preheat oven to 425 degrees. Brown sausage in a large skillet over medium heat. When sausage is almost cooked through, add the chopped spinach and bell pepper and saute for a few minutes. Crack eggs into a bowl, whisk and add to skillet. Stir occasionally until eggs are just barely cooked through. Remove from heat and stir in the Feta cheese.
  2. Microwave tortillas for 30 seconds or until pliable. Divide filling between tortillas. Top each with a little shredded cheese and salsa. Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil (this makes for a much easier clean up). Spray tops of taquitos lightly with cooking spray and sprinkle with a little kosher salt. Bake for 10-15 minutes or until crispy. Serve with extra salsa for dipping. Makes 7 taquitos.

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