Breakfast Taquitos
Breakfast,  Recipes

Breakfast Taquitos {with Bacon, Egg, Cheese & Home Fries}

Breakfast Taquitos

Breakfast Taquitos.

It was high time for a new breakfast addition to the pages of Lemony Thyme.  It is after all my favorite meal of the day.  Eggs might be the one ingredient I couldn’t envision “giving up” (“live without” seems rather extreme….but it would be difficult).

Monday was Labor Day, a day off from work, a day off from labor.  I lay in bed pondering the ingredients in my fridge, bouncing breakfast ideas around in my head, sounds of my growling stomach filling the air.  I needed breakfast and I was on my own.

Breakfast Taquitos

Entering the kitchen when you’re starvin’ like Marvin is almost as bad as entering the grocery store in such a state.  I decided on Breakfast Taquitos, which would nicely incorporate an abundance of flour tortillas taking up space in the fridge.  I then filled them with every breakfast item I could pull together.  If you’re going in, go all in.

Breakfast Taquitos

On top of each flour tortilla you’ll see shredded cheddar cheese, a nice crispy piece of thick cut applewood smoked bacon, scrambled eggs with sliced scallions, home fried potatoes with diced red pepper, and a little more cheese for good measure.  I rolled them as tight as a I could and secured them with a toothpick.

Breakfast Taquitos

I coated them with olive oil spray and baked them for 10 minutes at 425 degrees.  The entire tortilla had a nice crunch and the edges browned up so perfectly.  I removed the toothpicks and added a little more shredded cheese to the tops which melted quickly.

Breakfast Taquitos

Breakfast Taquitos.  Another recipe I was excited to take full credit for inventing.  However, it seems they’ve been done a time or two before (not to mention being readily available in the freezer section of your local grocery store).  So instead, I will quietly enjoy the fact that I now have a new portable breakfast favorite that can be easily adapted to incorporate the ingredients already in your fridge/pantry.  Just think of the possibilities.  I’m thinking a sautéed veggie & egg white with goat cheese crumbles would be quite special.  I think butternut squash or maybe even pumpkin would be fabulous too.  In fact I may have a Breakfast Taquito for dinner.  Living on the edge.

Breakfast Taquitos
Breakfast Taquitos

Breakfast Taquitos

Libby with Lemony Thyme
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Servings 4


  • 4 flour tortillas
  • spray olive oil
  • 4 slices cooked bacon
  • 1 small baking potato
  • 3 Tbl. fine diced red pepper or jalapeno
  • 2 eggs
  • 2 egg whites
  • 2 Tbl. milk
  • 2 scallions thinly sliced
  • sea salt & freshly cracked pepper
  • 1/2 cup + 2 Tbl. shredded cheddar cheese
  • scallions for garnish


  • Preheat oven to 425 degrees. Line shallow baking sheet with parchment paper.
  • Prick baking potato several times with a fork and microwave on high for 4-5 minutes or until fork tender. Remove and allow to cool slightly. Peel and dice.
  • In a medium skillet cook bacon slices until crispy. Remove to paper towel to drain. Add diced potato and red pepper to skillet and sauté until pepper is tender. Add salt & pepper to taste. Remove potatoes and reserve.
  • Whisk eggs, egg whites, and milk. Add to skillet and scramble. Sprinkle with sliced scallion. Season with salt & pepper to taste.
  • Spray one side of flour tortillas with olive oil and place oil side down on parchment lined baking sheet. Assemble 1/4th of each ingredient (reserving 2 Tbl. cheddar cheese) on tortilla and roll tightly. Use a toothpick to secure. Continue assembling remaining tortillas.
  • Bake for 10 minutes. Remove from the oven, remove toothpicks, sprinkle tops with a little shredded cheese and sliced scallion.


You can easily double or triple this recipe and freeze the extras. Then you’ll have a quick & satisfying breakfast on days when you don’t have time to lay in bed pondering your next move.
Simply freeze the filled taquitos before baking them. When ready to serve, place on baking sheet and bake for 12-15 minutes at 425 degrees until golden on edges.

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