Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.
Ingredients
- 2 tablespoons olive oil separated
- 1 medium medium onion chopped
- 3 teaspoons garlic minced
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium eggs
- 1 pound chicken breasts shredded
- 12 medium whole wheat tortillas
- 1 cup lowfat cheddar cheese shredded
Servings: servings
Units:
Instructions
- Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
- In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
- In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
- Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
- Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
- To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
- When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.
Recipe Notes
