Air Fryer Breakfast Taquitos
Try these delicious Air Fryer Breakfast Taquitos, a delicious combo of sausage, eggs, and cheese, toasted to a delicious crispy texture in the air fryer! We love these topped with guacamole or avocado crema, salsa, and some crisp lettuce.
Servings: 12 taquitos
- 1 package Jones Dairy Farm Antibiotic Free Chicken Sausage Links cooked and chopped
- 1 tablespoon olive oil
- 1/4 cup onion minced finely
- 1/4 cup jalapeno minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- black pepper to taste
- 4 eggs whisked
- 12 corn tortillas
- 1 cup white cheddar cheese shredded
- avocado or avocado crema optional
- pico de gallo or salsa
- lettuce shredded
- sour cream
- cotija cheese
Brown the Jones Dairy Farm No Antibiotics Ever All Natural Chicken Sausage in a frying pan per package directions. Remove the sausage from the pan, and slice it to later add to the filling.
In the same frying pan, add avocado oil, onions, and jalapeno. You can substitute bell peppers if jalapeno will make these too spicy for you! Saute the onions and peppers over medium heat for 5-7 minutes to soften.
Into the skillet, add the whisked eggs, and scramble them with the vegetables.
Return the sausage to the pan and mix it into the filling ingredients. Set the filling aside and wash out your skillet to use again.
Cut about 1/4 of the width of the tortillas off. Add a tortilla to a skillet over medium low heat, and add a sprinkle of cheese onto the tortilla. Allow the tortilla to fully soften, but not toast.
Take the softened tortilla out of the skillet, and add some of the filling mixture to the center of it. Roll the tortilla up tightly. The cheese should hold the taquitos together.
Preheat your air fryer to 360º F for about 5 minutes. Add the taquitos into the air fryer, and air fry for 4-6 minutes, depending on desired crispiness.
Top the hot taquitos with pico de gallo or salsa, avocado or avocado crema, sour cream, and chopped lettuce.
If you don't have an air fryer: Add about 1/4 inch of avocado oil to your skillet, and heat it over medium heat. Test the oil by adding a piece of the corn tortilla you sliced off to the oil. It should start bubbling immediately, and cook the tortilla to a golden brown in about 20 seconds. If it cooks too fast or too slow, increase or reduce the heat.
Add the taquitos to the oil and allow to brown, then roll over and allow the other sides to brown as well. Remove the taquitos from the hot oil and place on a paper towel lined plate. Repeat until all taquitos are cooked.
- Avocado slices, or avocado crema. I made avocado crema by pureeing an avocado in my food processor with 1/4 cup of water and 1/4 cup of sour cream, and then seasoning it with lime juice and salt.
- Sour Cream
- Salsa or Pico de Gallo. This Mango Salsa would be amazing on these!
- Chopped lettuce
- Cotija cheese
- Chopped black olives
Calories: 157kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 335mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg