Breakfast Taquitos aus dem Ofen: Das einfache Rezept

Breakfast Taquitos aus dem Ofen – imagine waking up to the aroma of crispy tortillas filled with savory goodness, all without the hassle of deep frying! These oven-baked delights are about to revolutionize your breakfast routine. Forget greasy mornings and hello to a healthier, equally delicious way to enjoy a classic Mexican-inspired treat.

Taquitos, meaning “little tacos,” have a rich history rooted in Mexican cuisine. While their exact origins are debated, they’ve become a beloved staple, enjoyed throughout Mexico and beyond. Traditionally, they’re deep-fried, but our oven-baked version offers a lighter, more convenient alternative without sacrificing any of the satisfying crunch and flavor.

What makes Breakfast Taquitos aus dem Ofen so irresistible? It’s the perfect combination of textures and tastes. The crispy tortilla gives way to a warm, flavorful filling – think scrambled eggs, melted cheese, savory sausage or bacon, and maybe even a touch of salsa for a kick. They’re incredibly versatile, allowing you to customize the filling to your liking. Plus, they’re a fantastic make-ahead option, perfect for busy weekdays or weekend brunch gatherings. Get ready to experience breakfast bliss with these easy and delicious oven-baked taquitos!

this Recipe

Ingredients:

• For the Filling:
• 1 pound breakfast sausage (I prefer a spicy chorizo for extra flavor!)
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 2 cups shredded cheddar cheese (or a Mexican blend)
• 1/2 cup sour cream (optional, but adds a nice creaminess)
• For the Taquitos:
• 12-15 corn tortillas (6-inch size)
• 2 tablespoons vegetable oil (or olive oil)
• Optional Toppings:
• Salsa
• Guacamole
• Sour cream
• Chopped cilantro
• Hot sauce

Preparing the Filling:

1. Brown the Sausage: In a large skillet over medium-high heat, crumble the breakfast sausage and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease. I find using a potato masher helps break up the sausage really well.
2. Sauté the Vegetables: Add the chopped onion, green bell pepper, and red bell pepper to the skillet with the cooked sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning. The aroma at this point is just amazing!
3. Add the Spices and Chilies: Stir in the diced green chilies, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Cook for another minute or two, stirring constantly, to allow the spices to bloom and release their flavors. This step is crucial for a really flavorful filling.
4. Combine and Simmer: Reduce the heat to low and stir in the shredded cheddar cheese and sour cream (if using). Cook until the cheese is melted and everything is well combined. Taste and adjust seasonings as needed. I sometimes add a pinch of cayenne pepper for extra heat! Let the mixture simmer for a few minutes to allow the flavors to meld together. This also helps to thicken the filling slightly.
5. Cool Slightly: Remove the skillet from the heat and let the filling cool slightly before assembling the taquitos. This will prevent the tortillas from becoming soggy. While the filling is cooling, you can prepare the tortillas.

Preparing the Tortillas:

1. Warm the Tortillas: This is a very important step! Corn tortillas are prone to cracking if you don’t warm them up first. There are several ways to do this:
   • Microwave: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or until they are pliable.
   • Skillet: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until softened.
   • Oven: Wrap the tortillas in foil and warm them in a preheated 350°F (175°C) oven for about 10-15 minutes.

   I usually opt for the skillet method because it’s quick and easy, but the microwave is a good option if you’re short on time. The oven method is great if you’re making a large batch.

Assembling the Taquitos:

1. Fill the Tortillas: Place a generous spoonful (about 2-3 tablespoons) of the sausage filling onto each warmed tortilla. Be careful not to overfill them, or they will be difficult to roll.
2. Roll the Taquitos: Tightly roll up each tortilla, starting from one end and tucking in the sides as you go. Secure the roll with a toothpick if needed, although I usually find that they stay rolled on their own once they’re baked.
3. Arrange on Baking Sheet: Place the rolled taquitos seam-side down on a baking sheet that has been lightly greased or lined with parchment paper. This will help prevent them from sticking.

Baking the Taquitos:

1. Brush with Oil: Brush the tops of the taquitos with vegetable oil (or olive oil). This will help them get nice and crispy in the oven. You can also spray them with cooking spray if you prefer.
2. Bake: Bake in a preheated 400°F (200°C) oven for 15-20 minutes, or until the taquitos are golden brown and crispy. Keep an eye on them to prevent burning.
3. Broil (Optional): For extra crispiness, you can broil the taquitos for the last 1-2 minutes of baking. Watch them very closely, as they can burn quickly under the broiler.
4. Cool Slightly: Remove the taquitos from the oven and let them cool slightly before serving. This will make them easier to handle.

Serving and Enjoying:

1. Remove Toothpicks (if used): If you used toothpicks to secure the taquitos, be sure to remove them before serving.
2. Serve with Toppings: Serve the baked breakfast taquitos with your favorite toppings, such as salsa, guacamole, sour cream, chopped cilantro, and hot sauce. I love to have a variety of toppings available so everyone can customize their taquitos to their liking.
3. Enjoy! These breakfast taquitos are best served immediately while they are still warm and crispy. They are perfect for a weekend brunch, a quick and easy breakfast, or even a fun appetizer. Enjoy!

Tips and Variations:

• Make Ahead: You can assemble the taquitos ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freezing: These taquitos freeze well. To freeze, bake them as directed, let them cool completely, and then wrap them individually in plastic wrap. Place them in a freezer bag and freeze for up to 2 months. To reheat, bake them in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Different Fillings: Get creative with the fillings! You can use shredded chicken, ground beef, black beans, or even scrambled eggs. Add different vegetables, such as mushrooms, spinach, or jalapeños.
• Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
• Spice Level: Adjust the amount of chili powder and other spices to your liking. If you like it spicy, add a pinch of cayenne pepper or use a spicier sausage.
• Tortilla Options: While corn tortillas are traditional for taquitos, you can also use flour tortillas if you prefer. Flour tortillas will be softer and less crispy than corn tortillas.
• Air Fryer Option: For an even quicker and crispier option, you can air fry the taquitos. Preheat your air fryer to 400°F (200°C). Place the taquitos in the air fryer basket in a single layer and cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 250-300 per taquito
• Fat: 15-20 grams
• Protein: 10-15 grams
• Carbohydrates: 20-25 grams

Enjoy your delicious homemade breakfast taquitos!

Conclusion:

And there you have it! These oven-baked breakfast taquitos are truly a game-changer for busy mornings, lazy brunches, or even a quick and satisfying dinner. I wholeheartedly believe this recipe is a must-try for anyone looking to add a little excitement and a whole lot of flavor to their meal routine. The combination of crispy tortillas, savory filling, and customizable toppings makes them incredibly versatile and appealing to all taste buds.

What makes these taquitos so special? It’s the ease of preparation, the deliciousness of the filling, and the fact that they’re baked, not fried, making them a slightly healthier option without sacrificing that satisfying crunch. Forget standing over a hot stove flipping individual tacos; these bake up beautifully in the oven, allowing you to focus on other things while they’re cooking. Plus, the filling is so adaptable – you can easily swap out ingredients to suit your preferences or use up whatever you have on hand.

Why is this recipe a must-try? Because it’s quick, easy, delicious, and customizable! What more could you ask for?

Now, let’s talk serving suggestions and variations. I love serving these with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a drizzle of your favorite hot sauce. Guacamole is another fantastic addition, adding a creamy and cool contrast to the crispy taquitos. For a heartier meal, serve them alongside some refried beans or a simple side salad.

But the fun doesn’t stop there! Feel free to experiment with different fillings. Try adding chorizo for a spicier kick, or swap out the cheddar cheese for Monterey Jack or pepper jack. Vegetarian? No problem! Simply replace the meat with black beans, corn, and extra veggies. You could even add some cooked sweet potato or butternut squash for a touch of sweetness. Get creative and make them your own!

Here are a few more ideas to spark your culinary imagination:

Serving Suggestions:

• Serve with a side of pico de gallo for a fresh and vibrant flavor.
• Offer a variety of dipping sauces, such as salsa verde, chipotle mayo, or a creamy avocado dip.
• Garnish with crumbled cotija cheese for a salty and tangy finish.

Variations:

• Spicy Taquitos: Add diced jalapeños or a pinch of cayenne pepper to the filling.
• Vegetarian Taquitos: Use black beans, corn, and sautéed vegetables instead of meat.
• Breakfast for Dinner Taquitos: Add crumbled sausage or bacon to the egg and cheese filling.

I’m so excited for you to try this recipe for Breakfast Taquitos aus dem Ofen! I truly believe you’ll love them as much as I do. They’re perfect for a quick and easy weeknight meal, a fun weekend brunch, or even a party appetizer.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to bake up a batch of these delicious taquitos. And most importantly, don’t forget to share your experience! I’d love to hear what you think and see your creations. Tag me in your photos on social media and let me know what variations you tried. Happy cooking! I can’t wait to see what you come up with! Let me know in the comments below how yours turned out!