Breakfast Taquitos
★ 3.31 (68 ratings)
Servings: 20 Cook Time: 45 min
gluten free grain free soy free
We grew up eating breakfast tacos before school, packed for road trips, and on Sunday mornings at home. There’d always be a variety of fillings wrapped in a warm tortilla, but for these we used our Grain Free Almond Flour Tortillas and two classic breakfast staples: Bacon & Potatoes! And in our familia, early bird gets the Breakfast Taquitos!
3.31 68 Ratings
Breakfast Taquitos
- gluten free •
- grain free •
- soy free
45 min
20
We grew up eating breakfast tacos before school, packed for road trips, and on Sunday mornings at home. There’d always be a variety of fillings wrapped in a warm tortilla, but for these we used our Grain Free Almond Flour Tortillas and two classic breakfast staples: Bacon & Potatoes! And in our familia, early bird gets the Breakfast Taquitos!
Directions
-
Step 1
Preheat the oven to 400° F. -
Step 2
Place potatoes in water and boil until tender. -
Step 3
Place bacon strips on a wire rack on a sheet tray and bake for 35-40 minutes or until crisp. (Skip step if making vegan taquitos). -
Step 4
Drain and transfer potatoes to a bowl. Mash potatoes and combine with cheese or dairy free cheese. Chop bacon strips and fold into potato mixture (skip if making vegan taquitos). -
Step 5
Heat a skillet over medium-high heat. Heat each tortilla for about 5 seconds on each side. While warm, place about 2 tablespoons of filling in each tortilla and roll into a taquito. Place on a baking sheet. -
Step 6
Bake taquitos for 20 minutes or until the edges are crispy and lightly browned. -
Step 7
Serve with Kirkland Signature Organic Salsa.
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