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Try these breakfast taquitos the next time you’re craving a healthy breakfast but don’t have the time to make it. Chock-full of protein, veggies, and flavor, these taquitos are sure to become a favorite.
If you love easy breakfasts, taquitos are as delicious as they are easy to make. These healthy taquitos come together in just 15 minutes. Great for a quick breakfast or a tasty snack, and definitely something you’ll want to stock your freezer with.
Are Taquitos Healthy?
The taquitos you get from the frozen section of the grocery store are definitely not healthy. However, if you make them at home with healthy ingredients, they are definitely a healthy option, especially for breakfast.
How Do You Make Taquitos Stick Together?
That depends on your filling. Make sure you have some cheese in there. Outside of that, you have to make the taquitos with the seam side down on the pan.
How To Serve Breakfast Taquitos
Serve these with a side of:
- Hot sauce
- Pico de gallo
- Sour cream
Air Fryer Breakfast Taquitos
You can if they will fit in your air fryer basket. If they fit, then you’ll want to air fry them at the same temperature for about 5 -7 minutes. You can reheat these in an air fryer as well for about 1-2 minutes.
You can! Some suggestions are:
- Shredded chicken
- Shredded pork
- Cheddar cheese – Either in place of the pepper jack, or in addition to it if you want them cheesier.
About The Ingredients
Oil – Use any oil you are comfortable cooking with. Avocado oil is always a good choice for it’s high smoke point.
Eggs – These can be chilled or at room temperature.
Egg whites – See the notes in the recipe. You don’t have to separate your eggs if you prefer not to. Or, you can do all egg whites if you prefer that too.
Plain Greek yogurt – You can use non-fat or regular. It’s up to you. But non-fat is highly processed and discouraged in clean eating.
Salt – I used pink Himalayan salt. Use whatever salt you normally use.
Ground black pepper
Garlic powder – Garlic granules will work too.
Pepper jack cheese – Grate this before measuring.
Red bell peppers – Chop these as finely as you can.
Green onions – These should be sliced very thin.
Tortillas – Opt for whole-grain tortillas or gluten-free if you need that. You can use corn tortillas as well if you don’t mind these being a bit smaller.
How To Make Breakfast Taquitos
Line a baking sheet or baking dish with parchment paper or aluminum foil and spray with cooking spray. Preheat the oven to 425 ℉. Gather and measure all your ingredients.
Heat a large skillet with the olive oil. In a large bowl, crack the eggs and remove 6 of the 12 egg yolks with a spoon. Save them for a future recipe. Removing them is optional. But if you keep them, you may want to increase the seasonings just slightly.
Then add the greek yogurt, salt, pepper, and garlic powder and whisk together well.
Add the eggs to the skillet and cook until clumps form but the eggs are still wet.
Add in the pepperjack cheese, bell peppers, and green onions to the scrambled eggs and fold together as you continue to cook them for 1-2 minutes more.
Add about 1⁄4 cup to each tortilla, then roll it to form the taquito and place it on the baking sheet with the edge of the tortilla facing down on the baking sheet.
Bake for 15 minutes, then broil for 1-2 minutes to get a nice golden brown crisp.
Serve with salsa, or eat them on their own!
Wrap up any leftovers in plastic wrap or place them into an airtight container. Store them in the fridge for up to 3 days.
Wrap these tightly in plastic wrap individually, then place the wrapped taquitos into a freezer-safe, zipper-top plastic bag. Close it up tight, pressing out as much air as you can. Freeze for up to 3 months.
These can be microwaved, air-fried, or baked at low heat to reheat them.
If they are frozen, you can either microwave them or thaw them in the fridge overnight first.
More Healthy Breakfast Recipes
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Healthy Breakfast Taquitos Recipe Card
Breakfast Taquitos Recipe
- 2 tsp. oil
- 6 large whole eggs
- 6 large egg whites
- ½ cup plain Greek yogurt
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. garlic powder
- 1½ cups grated pepper jack cheese
- ¼ cup chopped red bell peppers (chopped fine)
- ¼ cup sliced green onions
- 14 6-inch tortillas
- Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 ℉. Gather and measure all your ingredients.
- Heat a large skillet with the olive oil. In a large bowl, crack the eggs and remove 6 of the 12 egg yolks with a spoon.
- Then add the greek yogurt, salt, pepper, and garlic powder and whisk together well.
- Add the eggs to the skillet and cook until clumps form but the eggs are still wet.
- Add in the pepperjack cheese, bell peppers, and green onions and fold together.
- Add about 1⁄4 cup to each tortilla, then roll it to form the taquito and place it on the baking sheet with the edge of the tortilla facing down on the baking sheet.
- Bake for 15 minutes, then broil for 1-2 minutes to get a nice golden crisp.
- Serve with salsa, or eat them on their own!