These frozen breakfast taquitos are filled with scrambled eggs, spinach, and feta cheese. An easy breakfast recipe for meal prep - bake up a batch and stock up the freezer!
We are always looking for ways to keep breakfast meal prep interesting, and these frozen breakfast taquitos really hit the spot! Along with these freezer-friendly breakfast burritos, and these high protein quinoa egg breakfast muffins - this is one of our favorites.
Breakfast taquitos are similar to breakfast burritos, but smaller, and baked in the oven until crispy and delicious! Loaded with eggs, feta cheese, spinach, and mozzarella, these taquitos are tender and fluffy on the inside and baked until crispy on the outside.
Not only are breakfast taquitos simple to prep, but you can easily customize the filling based on what you have on hand.
Reasons you’ll love this recipe
- the spinach and feta flavor is delicious - light and fluffy similar to a spanikopita!
- they freeze/thaw so well, making them perfect for meal prep
- you sneak a lot of greens into your breakfast
Recipe Video
Watch the video below to see how to cook these breakfast taquitos! You can find more of my recipe videos on my YouTube channel.
Step By Step Directions
Prepare
Heat oven to 425°F. Beat the eggs, then add in the milk and salt and mix until completely combined.
Scramble
Cook eggs in a medium non-stick pan, scrambling as you cook. Should take roughly 5 minutes to scramble them through.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Combine
Fold in the spinach and feta cheese, until completely mixed in.
Assemble
Roll the taquitos: spoon 2 tablespoons of the egg mixture in the middle of a small tortilla. Sprinkle with 1 tablespoon of shredded cheese. Roll tightly and place seam side down on a baking sheet. Repeat until no filling remains.
Bake
Brush or spray tortillas with oil. Bake in the oven for 10 minutes or until golden and cooked through. Enjoy immediately or store for meal prep!
FAQ
In the fridge- up to 4 days. In the freezer- up to 3 months.
Thaw overnight in the fridge. You can thaw in the microwave flipping every 30 seconds if you forget to put them in the fridge.
Heat through in the microwave, then crisp up in a pan or a sandwich press. I like my george foreman grill for this!
We haven’t tried it with this recipe, but our crispy air fryer chicken taquitos are delicious! It should work to use the same method for these breakfast taquitos: heat air fryer to 400°F for at least 5 minutes. Carefully add the taquitos to the basket, placing them seam side down. Spray tops of tortillas with spray oil and cook for 3-4 minutes, until golden and crispy.
Variations
This breakfast taquito recipe is so flexible! If you prefer a different flavor, swap out or add-in and of the following ingredients, keeping the egg, milk, and cheese as a base:
- Salsa
- Cooked breakfast sausage (casings removed), or cooked ground turkey
- Cooked bacon - chopped into bits
- Bell pepper - diced into small pieces
- Jalapeno pepper - diced
- Garlic and onion
- Cheddar cheese or Monterey Jack
- Kale - finely chopped
- Black beans
Storage + Meal Prep
- Fridge - let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer - let cool completely, then wrap individually in parchment paper or plastic wrap, before storing in an airtight freezer bag. Store in the freezer for up to 3 months.
- Reheat - thaw completely if frozen, heat in the microwave until heated through, then crisp up in a frying pan or on a sandwich press/grill if desired.
Tip - we use these gallon freezer bags to hold the wrapped taquitos. You can re-use it many times since it doesn’t get dirty!!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Frozen Breakfast Taquitos
Ingredients
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 1 ½ cups frozen spinach 130 g; 4.5 oz; thawed and extra moisture squeezed out
- ½ cup feta cheese crumbled
- 12 tortillas small
- 1 ½ cups mozarella shredded
Instructions
- Prepare - Heat oven to 425°F. Beat the eggs, then add in the milk and salt and mix until completely combined.
- Scramble - Cook eggs in a medium non-stick pan, scrambling as you cook. Should take roughly 5 minutes to scramble them through.
- Combine - Fold in the spinach and feta cheese, until completely mixed in.
- Assemble - Roll the taquitos: spoon 2 tablespoons of the egg mixture in the middle of a small tortilla. Sprinkle with 1 tablespoon of shredded cheese. Roll tightly and place seam side down on a baking sheet. Repeat until no filling remains.
- Bake - Brush or spray tortillas with oil. Bake in the oven for 10 minutes or until golden and cooked through. Enjoy immediately or store for meal prep!Serve with salsa, Greek yogurt or sour cream, and guacamole!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- Fridge - let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer - let cool completely, then wrap individually in parchment paper or plastic wrap, before storing in an airtight freezer bag. Store in the freezer for up to 3 months.
- Reheat - thaw completely if frozen, heat in the microwave until heated through, then crisp up in a frying pan or on a sandwich press/grill if desired.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Aoife says
Super tasty, great for making ahead, really easy to make
Denise Bustard says
So glad you enjoyed! Thanks for coming back to leave a review 🙂