Bacon and Egg Taquitos

I had an inspiration for these delicious little guys right before we left for Europe, so Nick wrote bacon and egg taquitos on a receipt in the truck. I found that the day we got home, and although jet-lagged, exhausted, and sick from American food, I decided to make them. And boy, were they good. Easy, yummy, and quick (especially if you used pre-cooked bacon), these will also freeze well and then you'll have your very own breakfast on the go without the preservatives and yuck from packaged foods. Score!

Bacon and Egg Taquitos

4 eggs
1 package of bacon
Cheese to taste
Salt and Pepper
Flour tortillas

First, cook your bacon. I do mine in the oven on cooling racks in a rimmed baking sheet lined with foil (easy clean-up). This will produce crispy, non-greasy bacon. Let it cool for a little bit and then crumble, or, if you're lazy like me, put it through a bullet blender. Violá! Bacon bits! Next comes the eggs. Scramble those with salt and pepper. Now we assemble. Sprinkle cheese on one side of a flour tortilla. Add eggs and bacon.

Roll up and place seam-side down on a foil-lined cookie sheet. Be careful not to overstuff your tortillas. Spray the tops with butter-flavored cooking spray and sprinkle with kosher salt.

Bake in a 425 degree oven for 10-15 minutes, or until the edges brown. Enjoy!