#2,032: Easy Egg and Sausage Breakfast Taquitos

My family loves breakfast sausage sandwiches (on English muffins) but they do not like eggs.  So I figured I'd give this recipe a try to sneak a bit of scrambled eggs past them.  I was super surprised that two of them actually ate (and enjoyed these!).  Middle child #2, ate it, but claims she didn't enjoy it.  I personally enjoyed this as well.  It certainly isn't my favorite way to eat sausage, eggs, and cheese (I'll take a toasted bagel or English muffin any day!), but it was a nice change for me.  

7 oz box sausage links

5 large eggs (I used 3)

salt and pepper, to taste

1 1/2  cups shredded cheese , cheddar, pepper jack or Monterrey jack

1 cup baby spinach , chopped (optional) (I omitted)

10  white corn tortillas , or use 6'' flour tortillas (I used super soft flour tortillas)

Preheat oven to 425 degrees F.

Add the frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through.  Remove to a plate, leaving a little bit of the sausage grease in the pan.

Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan.  Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat.

(I didn't need to do this) Warm the tortillas inside of a damp paper towel for 10-15 seconds in the microwave.

Divide the scrambled eggs among the tortillas and top with shredded cheese.  Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper.

Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping, if desired.

To Freeze: Prepare and bake the taquitos as directed. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm.