These Mexican Breakfast Flautas are filled with eggs for morning protein but have a delicious kick with taco seasoning, pico de gallo all inside a crisp tortilla package.
What are Flautas?
A flauta is a fried Mexican dish comprised of a rolled up tortilla (usually corn tortilla) filled with meat and cheese. For my breakfast flauta recipe, I have decided to not use meat (pork, beef, chicken, etc.) and use eggs only. Also, this recipe does not require frying the tortilla.
Eggs: Four large eggs – the star players in your flautas. Whip them up with a dash of water or milk for extra fluffiness. If you’re a purist, feel free to skip the liquid.
Seasoning: Three-quarters of a teaspoon of taco seasoning, plus salt and pepper to taste. This is where the flavor party begins!
Oil & Butter Blend: A bit of canola oil mixed with butter for cooking those eggs to perfection. It’s the dynamic duo for the perfect scramble.
Pico de Gallo: A quarter-cup for that fresh, zesty kick. It’s like a fiesta in every bite.
Tortilla: Five to six flour or corn tortillas – your choice!
Cheese: A quarter-cup of shredded Mexican cheese to add that gooey, melty joy. It’s the stringy, cheesy goodness that brings it all together.
Spray & Sizzle: Olive or canola oil non-stick cooking spray for a fuss-free fry-up. It’s the slick trick to golden, crispy flautas.
How to Make Mexican Breakfast Flautas
I scrambled the eggs with pico de gallo and Mexican taco seasoning. Next, I scooped some of the egg mixture onto a few tortillas, topped with a Mexican shredded cheese blend and rolled them up.
After adding a little olive oil non-stick cooking spray to the tortillas, I baked them for 15 minutes on high heat until the tortillas were crispy, golden brown and delicious. After eating one (well maybe I had more than just one), I realized how easy it is to create incredible and memorable dishes without meat where eggs are the star.
How to Store and Reheat
To keep your Mexican Breakfast Flautas tasty and fresh, store them in an airtight container in the fridge for up to 3 days. When you’re ready for round two of this breakfast fiesta, reheat them in the oven or toaster oven at 350°F for a few minutes until they’re crispy and warm.
How to Serve
- Biscuits and Gravy Casserole: This comforting casserole combines the classic flavors of biscuits and gravy in one easy dish. It features cooked bacon crumbled into pieces and savory sausage cooked until browned, all layered with eggs and milk, making it a hearty addition to your breakfast table.
- Southern-Inspired Breakfast Recipes: Grandbaby Cakes offers a range of Southern cuisine-inspired breakfast recipes, including Hoe Cakes, Homemade Chicken and Waffles, Perfect Hash Browns, and Shrimp and Grits. These dishes bring the warmth of Southern cooking to your morning, offering a delicious contrast to the Mexican-inspired flautas.
- Easy Breakfast Casserole: This recipe is a simple yet delicious option, featuring crispy bacon, sautéed onions, peppers, and greens, combined with eggs, milk, hash browns, and cheese. It’s a versatile dish that complements the flautas with its mix of flavors and textures.
- Cheesy Chicken Potato Frittata: For a lighter but equally tasty side, try the Cheesy Chicken Potato Frittata. It’s made with diced potatoes cooked until crisp and golden brown, along with chicken and a cheesy blend, offering a delightful balance to the zestiness of the flautas
Favorite Mexican Inspired Recipes to Try
- Mexican Rice
- Mexican Crab Cakes
- Mexican Pizza
- Mexican Grilled Corn
- Mexican Cornbread
- Mexican Chicken Pozole
Mexican Breakfast Flautas
- 4 large eggs
- 2 teaspoons water or milk if you prefer your eggs without liquid, you can omit
- 3/4 teaspoon taco seasoning
- Salt and pepper to taste
- 1/2 teaspoon canola oil
- 1 tablespoon butter
- 1/4 cup pico de gallo
- 5-6 flour or corn tortillas
- 1/4 cup shredded Mexican cheese
- olive oil or canola oil non-stick cooking spray
- Preheat oven to 425 degrees.
- In a small sized bowl, whisk together eggs, water or milk, taco seasoning and salt and pepper.
- Over medium heat, add in canola oil and butter to a skillet and melt together.
- Next add egg mixture and pico de gallo to skillet and stir eggs to scramble until set.
- When eggs are scrambled, spoon egg mixture down the center of each tortilla and sprinkle with cheese.
- Tightly roll each tortilla and carefully place open side down on a small baking pan.
- Spray tortillas with non-stick cooking spray.
- Bake flautas for 15-17 minutes or until tortillas are crispy, set and golden brown and serve.
- Optional: Sprinkle additional cheese and pico de gallo over tops of flautas for garnish.