Breakfast Taquitos

These were good. My big problem with breakfast burritos (especially when you make a bunch, freeze them, then reheat them) is that they tend to get soggy/really greasy. I don't love that. Since these are baked, use a corn shell, and are quite small, they don't have the greasy/soggy problem! Hooray! I think Sam doubled or tripled the recipe because there are a ton of these in our freezer now.

Obviously we left the eggs out for mine. Still great. Sam didn't know we had sun dried tomatoes, so they were left out. They're still good without, but I think the sun dried tomatoes would make them even better.

http://damndelicious.net/2013/06/12/breakfast-taquitos/

Ingredients

• 10-12 corn tortillas, softened
• 3 large eggs, scrambled
• 6 ounces spicy Italian sausage, crumbled
• 1/4 cup julienned sun dried tomatoes, drained
• 1 avocado, halved, seeded, peeled and diced
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
• Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
• Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.
• Serve immediately.