Baked Breakfast Taquitos

Roberta Turcotte

Updated on May 11, 2024

Ingredients

4 teaspoons vegetable oil
2 cups chopped cremini mushrooms
3/4 cup chopped red bell pepper
1/3 cup chopped onion
2 cups chopped kale leaves
4 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup shredded Monterey Jack cheese with jalapeños
1 (4-ounce) can green chiles, undrained
8 (6-inch) whole wheat flour tortillas
1/4 cup salsa
optional toppers: Mexican crema, chopped fresh cilantro, sliced green onions, and/or chopped black olives

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Heat 1 teaspoon oil in a large nonstick skillet heat over medium heat. Add mushrooms, bell pepper, and onion; cook until tender, stirring occasionally, about 4 minutes. Add kale. Cook and stir until wilted, about 1 minute. Remove from skillet.
Add eggs and egg whites to the hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through but still glossy and moist, 2 to 3 minutes. Return vegetable mixture to skillet with cheese and chiles; stir gently to combine.
Fill each tortilla with about 1/3 cup filling; roll up as tightly as possible. Arrange taquitos, seam side down, on the prepared baking sheet, leaving space between each. Brush evenly with remaining 3 teaspoons oil.
Bake in the preheated oven until evenly browned and crispy, about 15 minutes or. Serve with salsa and, if desired, toppers.

Nutrition Facts (per serving)

594	Calories
22g	Fat
73g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 594
% Daily Value *
Total Fat 22g	29%
Saturated Fat 7g	35%
Cholesterol 200mg	67%
Sodium 874mg	38%
Total Carbohydrate 73g	26%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 27g	53%
Vitamin C 140mg	156%
Calcium 278mg	21%
Iron 6mg	32%
Potassium 831mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.