Drink Eat Draw: Breakfast Taquitos

The short week is slowly coming to a close, followed up by another holiday weekend, have a new recipe.

Breakfast Taquitos

These take significantly longer to make then the 5 minutes in the microwave El Monterey versions, that's the only downside

I used to buy premade versions of these, I think the brand was El Monterey, but my local Walmart no longer has them so here are the results of attempting homemade versions.

What you'll need:

baking tray
medium skillet
large skillet
small bowl
4 slices crispy bacon
4 eggs
1 tablespoon milk
3 dashes black pepper
3 dashes oregano
3 dashes garlic salt
1 tablespoon Parmesan cheese
4, 6" corn tortillas
Shredded Cheddar Cheese
4 Toothpicks

Instructions:

In the skillet over medium heat, cook bacon until crispy.
Remove bacon when done and set on paper towel to drain, leaving bacon grease in the skillet.
In the bowl add 4 eggs, 1 tablespoon milk, 1 tablespoon Parmesan Cheese, 3 dashes pepper, 3 dashes oregano and 3 dashes garlic salt.
Mix well.
Add the Egg mixture to the skillet over medium low heat and cook the egg in the bacon grease, stirring regularly until scrambled.
Add a handful of Cheese (I didn't use any exact measurements cause fuck it, cheese good)
Keep stirring until cheese is melted and eggs are cooked.
Remove from skillet and set aside next to the bacon.
Preheat Oven to 375°
(Your going to have to do these 1 at a time or the corn tortillas will crack and break.)
Heat medium skillet on Medium, throw 1 corn tortilla onto the skillet and heat for 30 seconds each side.
Remove from skillet, add 1/4 of the scrambled egg mixture, 1 strip of bacon and a handfull of cheese to half of the tortilla, roll tightly and secure with tooth pick.
Repeat steps 11 and 12 until all 4 taquitos are rolled.
Set Taquitos onto baking tray and heat in oven for 8 - 10 minutes, until lightly crispy.
Eat up!