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breakfast taquitos
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Bacon and Egg Breakfast Taquitos

These egg, bacon and cheese breakfast taquitos are a fun and easy breakfast recipe the whole family will enjoy! Gluten free and ready in minutes.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Fat 24
Carbs 2
Protein 15
Yield 2


  • 2 large eggs
  • 2 tablespoons milk any kind
  • ¼ teaspoon salt separated
  • ¼ teaspoon pepper separated
  • 2 Crystal Farms Marble Jack Cheese Wraps
  • 2 strips cooked regular bacon


  • You are going to prepare one breakfast taquito at a time. Begin by cracking 1 egg into a bowl and whisk until scrambled.
  • Add 1 tablespoon of milk, ⅛ teaspoon salt, and ⅛ teaspoon pepper to the egg and whisk until combined. 
  • Heat a 10-inch non-stick skillet over medium/high heat. Pour the egg mixture into the pan and cook the egg (without moving the eggs around) for 2-3 minutes. 
  • Use a spatula to flip the egg round over and cook for another 1-2 minutes or until fully cooked. 
  • Remove the egg round from the pan and set aside. 
  • Next, using the same skillet, add one of the cheese wraps to the skillet pan and let it melt and bubble for 3-5 minutes (depending on your stove). 
  • Using a spatula, carefully lift the edges of the cheese wrap and when the whole cheese wrap has melted and has begun to harden, quickly flip the wrap. 
  • Place the egg round on top of the cheese wrap and place a piece of bacon on the edge of the circle. 
  • Use a spatula to slowly roll the bacon and egg inside of the cheese wrap into a tight taquito. 
  • Remove the taquito from the pan once it is tightly wrapped and the cheese wrap is crispy. 
  • Repeat steps 1-10 to make another taquito.

Nutrition Facts

Calories: 284kcal | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Fiber: 0g | Sugar: 0g