For a quick and filling breakfast in the morning, these Gluten-Free Egg & Sausage Taquitos are great. They're tasty and full of protein, so they're great for a quick breakfast on the go or as a treat for brunch on the weekend.
Ingredients: 6 gluten-free corn tortillas. 6 eggs. 6 gluten-free sausage links, cooked and sliced. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. Salt and pepper to taste. Cooking spray or oil for brushing.
Instructions: Preheat your oven to 375F 190C. In a skillet over medium heat, scramble the eggs until cooked through. Season with salt and pepper to taste. Warm the corn tortillas in the microwave for about 20-30 seconds to make them pliable. Divide the scrambled eggs, sausage slices, shredded cheese, bell peppers, and onions among the tortillas, placing the filling in the center of each tortilla. Roll up each tortilla tightly into a taquito shape and place seam-side down on a baking sheet lined with parchment paper. Lightly brush the taquitos with cooking spray or oil. Bake in the preheated oven for 15-20 minutes or until the tortillas are crispy and golden brown. Serve hot with your favorite gluten-free salsa or dipping sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Sedona Vibrant Health
