Breakfast Taquitos

Servings 4
Author Debi


  • 1 tablespoon olive oil plus more for brushing
  • 1 medium onion chopped
  • 1 red bell pepper finely chopped
  • 12 ounces soy crumbles
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 6 eggs
  • 8 6- inch flour tortillas
  • 1 cup shredded cheddar or pepper jack cheese


  1. Preheat oven to 400° F. Lightly oil a 9x13-inch baking pan.
  2. In a large skillet heat the olive oil over medium-high. Add onion and cook until onion starts to soften and brown, about 15 minutes. If onion starts to burn, add a small amount of water to the pan. Add chopped peppers and cook for another minute. Add soy crumbles and cook for another 5 minutes, until crumbles are defrosted. Season with Italian seasoning and salt and pepper.
  3. In a bowl whisk the eggs together, then pour over the onion mixture, and cook until eggs are scrambled. Remove egg mixture from heat.
  4. Lay a tortilla flat on your work surface, and top with 1/8 of the eggs mixture then top with 2 tablespoons shredded cheese. Tightly roll up the tortilla and place it in the prepared baking dish. Lightly brush taquito with oil. Repeat with remaining tortillas.
  5. Bake for 15 minutes or until tortillas are golden brown and crispy.
  6. Serve garnished with salsa, sour cream, guacamole, or green onions, as desired.

Recipe Notes

Adapted from Jo Cooks