Egg and Sausage Breakfast Taquitos

• Gluten free

• Meat

  • 1 (7 oz box Jones dairy farm sausage, links

• Produce

  • 1 cup Baby spinach

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 10 White corn tortillas

• Dairy

  • 1 1/2 cups Cheese

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 (7 oz) box Jones Dairy Farm sausage links
• 5 large eggs
• salt and pepper
• 1 1/2 cups shredded cheese (cheddar, pepper jack or Monterey jack)
• 1 cup baby spinach, chopped (optional)
• 10 white corn tortillas (or use 6 flour tortillas)

Directions

• Preheat oven to 425 degrees F.
• Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving a little bit of the sausage grease in the pan.
• Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat. 
• Warm the tortillas for 10 seconds in the microwave. Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping.