Breakfast Taquitos & French Toast Roll Ups

This weekend I decided to try some new recipes for breakfast.  I've grown tired of omelets, scrambled eggs and bacon for breakfast. On Saturday we had Breakfast Taquitos, kind of a Mexican breakfast.  These were really good and not too complicated to make.  Sunday, I went with a sweater breakfast, French Toast Roll Ups.  Brian's favorite breakfast is French Toast, so these were a different twist on one of his favorites. These also were a big hit, even with Drew, who isn't a big fan of cinnamon. 

Breakfast Taquitos

Ingredients

10-12 corn tortillas, softened

3 large eggs, scrambled

6 ounces spicy Italian sausage, crumbled

1/4 cup julienned sun dried tomatoes, drained

1 avocado, halved, seeded, peeled and diced

1 cup shredded sharp cheddar cheese

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.

Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.

French Toast Roll Ups With Cream Cheese and Strawberries

Ingredients

16 slices Soft Bread

2 Eggs

4 tbsp Milk

1/3 cup Sugar

1 tsp Cinnamon

Strawberry jam

Cream cheese

Instructions

In a shallow dish, mix together your cinnamon and sugar. Set aside.

In another shallow dish, whisk together the eggs and milk. Set aside.

Remove the crusts from the bread.

Use a rolling pin or glass to flatten out the bread.

Place a small strip of your filling on one end of the bread and roll them. Repeat with the rest of the bread and filling.

Heat a non-stick skillet with the butter.

Dip the bread rolls in the egg mixture.

Place the roll ups, seam side down in the skillet.

Cook until golden brown, turning to brown on all sides.

Remove the rolls one at a time and immediately roll to coat in the cinnamon sugar mixture.