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Home Meal Prep Meal Prep Breakfast
5
/5
50 minutes minutes

Frozen Breakfast Taquitos

Nut Free Nut Free Vegetarian Vegetarian Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard2 Comments
Posted: 12/16/21 Updated: 12/16/21

This post may contain affiliate links. Please read our disclosure policy.

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 in meal prep container with eggs and salsa
Jump to... show
1 Reasons you’ll love this recipe
2 Recipe Video
3 Step By Step Directions
4 FAQ
5 Variations
6 Serve Them With
7 Storage + Meal Prep
8 More freezer-friendly breakfast
9 Frozen Breakfast Taquitos

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

6 broken eggs in large glass mixing bowl

Prepare

Heat oven to 425°F. Beat the eggs, then add in the milk and salt and mix until completely combined.

scrambled eggs in frying pan for breakfast taquitos frozen

Scramble

Cook eggs in a medium non-stick pan, scrambling as you cook. Should take roughly 5 minutes to scramble them through.

filling for the frozen breakfast taquitos in frying pan

Combine

Fold in the spinach and feta cheese, until completely mixed in.

breakfast taquitos on sheet pan before baking from side view

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.

baked breakfast taquitos on sheet pan

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

How long do breakfast taquitos last for? 

In the fridge- up to 4 days. In the freezer- up to 3 months.

How do I thaw them? 

Thaw overnight in the fridge. You can thaw in the microwave flipping every 30 seconds if you forget to put them in the fridge.

How can I reheat these breakfast taquitos?

Heat through in the microwave, then crisp up in a pan or a sandwich press. I like my george foreman grill for this!

Can I cook breakfast taquitos in the air fryer?

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.

hand holding a breakfast taquitos with bite taken out of it

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
avocado sliced and fanned out on cutting board

Serve Them With

Just like our baked beef taquitos, these breakfast taquitos are great with some added toppings:

  • salsa, salsa verde or pico de gallo
  • fresh tomatoes
  • Greek yogurt or sour cream
  • avocado or guacamole (see how to cut an avocado and not your hand here!)
  • more cheese is never a bad idea 😉

Storage + Meal Prep

close up of breakfast taquitos in meal prep container
  • 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!!

three copycat starbucks egg white breakfast sandwiches on wood board

More freezer-friendly breakfast

  • Freezer Breakfast Sandwiches
  • Meal Prep Breakfast Ideas
  • Copycat Starbucks egg white breakfast sandwich 
  • Healthy freezer breakfast sandwiches
  • Kale, mushroom and feta breakfast burritos

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Three breakfast taquitos in a glass meal prep container

Frozen Breakfast Taquitos

5 from 3 votes
Prep Time: 30 minutes mins
Cook Time: 20 minutes mins
Total Time: 50 minutes mins
Print Rate
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!
12 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!

Tips:

To Cook In the Air Fryer
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.
Storage 
  • 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

Serving: 1taquito, Calories: 189kcal, Carbohydrates: 17g, Protein: 10g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 99mg, Sodium: 460mg, Potassium: 165mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2535IU, Vitamin C: 1mg, Calcium: 177mg, Iron: 2mg
Author: Annie Holmes
Course: Breakfast
Cuisine: Mediterranean

© 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.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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5 from 3 votes (2 ratings without comment)

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Recipe Rating




  1. Aoife says

    Posted on 7/4/22 at Posted on 7/4/22

    5 stars
    Super tasty, great for making ahead, really easy to make

    Reply
    • Denise Bustard says

      Posted on 7/4/22 at Posted on 7/4/22

      So glad you enjoyed! Thanks for coming back to leave a review 🙂

      Reply

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