Breakfast Taquitos

 As a native Texan, half-hispanic, and especially having been raised in South Texas, a good breakfast taquito is a must-have in my recipe book.  When I lived in Arkansas, breakfast taquitos were unheard of, so this was our little taste of "home" when we needed it. Keep in mind there are many variations, but I will give you my basic recipe, and a list of suggestions to make your own style.  The possibilities are endless!  Comment your own ideas, if you'd like.  The ingredients & measurements listed here are mere approximations, and I don't even use measuring tools when cooking these.

~Leah

The Breakfast Taquito

You will need:

1) a medium or large skillet for the eggs/taquito mix, and another skillet/griddle for heating the tortillas (a microwave is okay too)

2) a bit of oil or cooking spray

3) a medium potato, peeled and diced quite small --optional

4) salt and pepper to taste- Sometimes I use Lawry's seasoning salt in place of regular salt.

5) tortillas (your favorite kind - homemade is best.  I use HEB tortilla-factory-made-in-store tortillas, whole wheat)

6) about 1/4 to 1/2 of a small red bell pepper, seeded & diced very small. Can substitute green, but I like the color & taste of red. You could also add a mixture different peppers.

7) about 2-3 green onions, cut very small (may substitute regular onion, about 1/4 to 1/2 cup)

8) about 5 to 7 eggs

Other ideas to add:

1 or 2 cloves of garlic, pressed

comino (ground cumin) to taste (about 1/4 to 1 teaspoon)

1/2 of a diced/seeded serrano pepper

tomato, diced

Chorizo- cook it in a separate pan first, drain the grease, and add to the eggs.

How to make them:

Begin by putting the oil/cooking spray in the skillet and warming it to a medium or medium-high heat. Add your potatoes (salt and pepper them to taste), stirring occasionally & cook until they are soft and lightly browned all over, about 7-15 minutes. While they are cooking you can heat your other griddle/skillet at low to medium heat and one by one heat your tortillas until just right (keep them warm in a towel or a tortilla warmer).

Once the potatoes are ready, turn the heat down a bit (to medium or medium-low), then add your other vegetables - peppers, onions, garlic, etc.  Also add any additional spices here. Now, with the eggs - I think most people lightly beat them in a bowl before adding them, that's fine to do, but I don't do it that way. For me, I enjoy cracking them right into the pan, and slowly stirring so that it creates swirls of color and still mixes nicely. Be careful not to overcook the eggs - turn down the heat if necessary, but take your time to cook them until just right, then immediately take the pan off the heat when they are done.

Your skillet should look beautiful! Great colors and balanced all over.

Serve hot, in a tortilla & topped with your favorite toppings - I used shredded cheddar cheese, others like salsa too.