Vegetarian Breakfast Taquitos
small rolled tacos filled with eggs, a hearty veggie mixture, and baked to perfection!
Equipment
- 9x13 casserole dish
- frying pan
- small mixing bowl
Ingredients
- 8 small corn tortillas whatever type of tortillas you prefer
- 1 avocado for serving
- 1 cup salsa for serving
- 6-8 large eggs omit eggs for vegan or use egg substitute
- 1-2 cups sharp cheddar cheese, shredded use vegan shreds or omit for vegan
- 2-3 beyond sausages
- ½ white onion, diced
- 4 cloved fresh garlic, minced
- ½ cup fresh spinach, chopped I like to sneak in greens wherever I can*
- ½ cup canned black beans, rinsed and drained
- ½ cup cremini mushrooms, diced
- ½ cup bell or jalapeno pepper, diced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425°F and spray your casserole dish with non-stick spray
- add 1 tbsp of olive oil to a frying pan over medium heat
- in a mixing bowl, crack the eggs and scramble them with a fork, set aside
- grate cheese and set aside
- add onions and garlic to the frying pan and saute for 2-3 minutes
- next add beyond sausage, peppers, mushrooms saute for an additional 3 minutes
- lastly add eggs, spinach, salt, and pepper, saute until spinach is wilted and eggs are cooked, set aside the mixture
- add approximately ¼ -½ cup of the egg mixture and a small sprinkle of cheese to the center of each tortilla, roll, and place into the casserole dish seam side down.
- once all tortillas are rolled and in the casserole dish, brush tops with olive oil and sprinkle remaining shredded cheese on top
- bake for 10-15 minutes until crispy
- serve with avocado and salsa