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mexican breakfast flauta
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4.50 from 2 votes

Mexican Breakfast Flautas

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.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Calories: 136kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 174mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.6mg | Calcium: 69mg | Iron: 0.8mg