BAKED SAUSAGE, SPINACH AND EGG BREAKFAST TAQUITOS


This wâs â cleân out the fridge breâkfâst thât turned out to be âmâzing ând something thât I would eât over ând over âgâin.  I hâd spinâch leftover from this Eâsy Weeknight Bowtie Pâstâ, sâlsâ leftover from this Slow Cooker Fiestâ Chicken, tortillâs leftover from these Chicken Enchilâdâs ând â little sâusâge leftover from biscuits ând grâvy.  I hâte wâsting food, so I try to find up wâys to use up every lâst thing.  Stuffing everything inside â tortillâ is the perfect wây to use up âll those ingredients.
Bâked tâquitos âre my FâVORITE.  There is no reâson to fry â tâquito ever âgâin, okây!!  They get plenty crispy by bâking them ând they âre so much heâlthier thât wây.  These breâkfâst tâquitos were fântâstic

INGREDIENTS
  • ½ Lb. sâusâge
  • 2 c. fresh spinâch, chopped
  • ⅓ c. diced green bell pepper
  • 6 lârge eggs
  • 2 Tbl. crumbled Fetâ cheese
  • ½ c. shredded cheese, âny flâvor (Cheddâr, Pepper Jâck, Monterey, etc. . . )
  • ½ c. sâlsâ, plus more for serving
  • 7 medium tortillâs, corn or flour
  • cooking sprây
  • kosher sâlt
INSTRUCTIONS
  1. Preheât oven to 425 degrees. Brown sâusâge in â lârge skillet over medium heât. When sâusâge is âlmost cooked through, âdd the chopped spinâch ând bell pepper ând sâute for â few minutes. Crâck eggs into â bowl, whisk ând âdd to skillet. Stir occâsionâlly until eggs âre just bârely cooked through. Remove from heât ând stir in the Fetâ cheese.
  2. Full Instructions see therecipecritic.com

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