I love breakfast foods. Sweet, savory, doesn’t matter. I like pretty much all of it. Since Clara is ready to eat the moment we get downstairs every morning, our breakfasts are usually on the quick and easy side. On mornings we want to cook something that takes more than a few minutes, Clara usually has a piece of fruit to eat while we make breakfast.
Because I don’t want a hangry toddler, I like having something homemade in the freezer that I can simply pop in the oven each morning. Enter these breakfast taquitos. They’re a nice change from our typical breakfast, and they bake quickly enough that Clara is happy reading a few books with me before we eat. I made this batch on a Sunday night and ended up with several days worth of breakfasts for us.
This recipe is highly adaptable, so you can create a filling combination that sounds good to you. I knew I wanted a vegetarian version, so I swapped black beans in for the bacon called for in the original recipe. Clara loves black beans (it sounds like “bubble” when she says black bean, which is seriously adorable), so including them was a no-brainer for me. Really, any type of meat/bean + cheese combination could work here.
If you’re worried about freezing and then cooking the taquitos, don’t be. The eggs are slightly undercooked so that they finish cooking in the oven. This leaves them perfectly fluffy and delicious. We didn’t notice any change in quality cooking them straight from frozen. If you’re looking to change up your breakfast routine, this is a great recipe to do just that. These certainly beat my typical weekday morning breakfast of yogurt, and they actually keep me full until lunch time.