Breakfast Taquito

Serves 7


250g chorizo sausage diced or bacon
1/2 red onion, finely chopped
2 cups fresh spinach
6 large eggs
100g Anchor Sour Cream
1/2 cup Barker's Professional Sweet Roast Capsicum Salsa
1 pinch salt
7 medium tortillas
1/2 cup Mainland Colby Cheese, grated
2 tbsp Mainland Feta Cheese
100g Mainland Butter Unsalted, melted


Preheat oven to  180°C.

Brown sausage and onion in a large skillet over medium heat. When almost cooked through, add the chopped spinach and saute for a few minutes.

Crack eggs into a bowl, add sour cream, whisk and add to skillet. Stir occasionally until eggs are barely cooked through.

Remove from heat and stir in feta cheese.

Divide filling between tortillas. Top each with a little shredded cheese and Barker's Professional Sweet Roast Capsicum Salsa.

Roll up tightly and place, seam-side down, on a baking sheet that has been lined with foil.

Brush each taquito with melted butter and sprinkle with colby cheese.

Bake for 10-15 minutes or until crispy. Serve with extra Barker's Professional Sweet Roast Capsicum Salsa and Anchor Sour Cream.

Recipe kindly provided by Anchor Food Professionals

Breakfast Taquito

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