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Breakfast tacos and taquitos have taken the culinary world by storm, transforming morning meals into flavorful, portable delights. These compact creations are perfect for busy mornings or leisurely brunches, offering a combination of textures and tastes that can be customized to fit any palate. Among the many variations of breakfast tacos, one standout recipe is the Spicy Hatch Chili Breakfast Taquitos. Bursting with flavor and a touch of heat, these taquitos are not only delicious but also a celebration of one of the most beloved ingredients in Southwestern cuisine: Hatch green chilies.

Hatch Chili Breakfast Taquitos

Elevate your breakfast game with Spicy Hatch Chili Breakfast Taquitos, a delicious blend of flavors that brings a Southwestern twist to your morning routine. These portable delights combine fluffy eggs, savory meats, and roasted Hatch green chilies, wrapped in crispy tortillas. Perfect for busy mornings or leisurely brunches, they are easy to prepare, customize, and even freeze for later. Experience the perfect balance of spice and comfort in every bite. Enjoy with your favorite salsa and a warm drink for a satisfying start to your day!
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Ingredients
  

8 small flour tortillas

6 large eggs

1 cup shredded sharp cheddar cheese

1 cup roasted Hatch green chilies (fresh or canned, diced)

1/2 cup cooked breakfast sausage or bacon, crumbled

1/4 cup chopped fresh cilantro (optional)

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Cooking oil or non-stick cooking spray

Salsa (for serving)

Sour cream (for serving)

Instructions
 

Prep the Filling: In a large mixing bowl, whisk the eggs and season with salt, pepper, cumin, and garlic powder. Stir in the diced Hatch chilies, cheese, crumbled sausage or bacon, and cilantro if using. Mix until well combined.

    Cook the Egg Mixture: Heat a non-stick skillet over medium heat and add a drizzle of oil or a spray of cooking spray. Pour the egg mixture into the skillet, scrambling gently until the eggs are fully cooked but still moist, about 3-4 minutes. Remove from heat.

      Assemble the Taquitos: On a clean surface, lay out a tortilla and add about 2 tablespoons of the egg mixture along one edge of the tortilla. Roll the tortilla tightly around the filling, tucking in the sides to secure it. Repeat with the remaining tortillas and filling.

        Cook the Taquitos: In the same skillet, add more oil if necessary and heat over medium-high heat. Place the taquitos seam-side down in the skillet in batches (avoid overcrowding) and cook for 3-4 minutes until golden brown. Use tongs to carefully turn each taquito and cook for an additional 2-3 minutes until crisped on all sides.

          Serve: Remove the taquitos from the skillet and drain on paper towels. Serve hot with salsa and sour cream on the side.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings