Spicy Italian Breakfast Roll Ups (Breakfast On The Go / Mini Taquitos)

Method10 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F and line a baking tray with baking paper. Before heating the frying pan, dice the onion, slice the chillies, mince the garlic, grate the cheddar and thinly slice the basil. Beat the eggs (6) with the milk (1 tbsp), salt (¾ tsp) and black pepper in a bowl.

   Uses 6 eggs · 1 tbsp milk · ¾ tsp salt · Black pepper, to taste

2. 2

   Step 2: Remove and discard the sausage casings, keeping all 300 g sausage meat for the filling.

   Uses 300 g raw spicy Italian sausages, casings removed

3. 3

   Step 3: Heat the ½ tbsp olive oil in a large frying pan over high heat. Add all the sausage meat and break it into chunky pieces as it cooks. Cook until browned and thoroughly cooked, reaching at least 74°C / 165°F throughout, then lift the cooked sausage out and set it aside. Keep the pan and its remaining fat for the vegetables.

   Uses ½ tbsp olive oil for the sausage pan · All 300 g raw sausage meat

4. 4

   Step 4: Reduce the heat to medium-high and melt the butter (1 tbsp) in the same pan. Add the prepared onion (1 small), chillies and garlic (2) and sauté for 3–5 minutes, checking from 3 minutes, until the onion is translucent and lightly golden.

   Sauté onion and chillies · 3 minUses The pan and retained fat, excluding the cooked sausage · 1 tbsp butter · 1 small onion, diced · 3 bird’s-eye chillies, sliced; adjust heat to taste · 2 garlic cloves, minced

5. 5

   Step 5: Add the prepared beaten-egg mixture. Stir slowly with a wooden spoon for about 5 minutes, until the curds hold together but remain moist; they will finish cooking in the oven.

   Scramble moist filling · 5 minUses All cooked vegetables and pan fat · All the beaten egg mixture prepared before heating the pan

6. 6

   Step 6: Take the pan off the heat. Stir all the cooked sausage, grated cheddar (¾ cup) and sliced basil (¼ cup) through the scrambled eggs.

   Uses All scrambled-egg mixture · All cooked sausage lifted from its pan fat · ¾ cup grated cheddar · ¼ cup thinly sliced fresh basil

7. 7

   Step 7: Divide all the filling evenly between the eight small tortillas.

   Uses All the filling · 8 small flour tortillas, about 6 inches across

8. 8

   Step 8: Roll up the filled tortillas and set them seam-side down on the lined tray. Brush lightly with the separate additional olive oil if desired. Bake for 15–20 minutes, checking from 15 minutes, until lightly golden and slightly crisp, with the egg filling fully set and at least 71°C / 160°F in the centre.

   Bake breakfast roll-ups · 15 minUses All eight filled tortillas · Additional olive oil for optional brushing, as needed

   
9. 9

   Step 9: Serve the eight roll-ups while warm.

   Uses All eight finished roll-ups

   
10. 10

    Step 10: For later use, let the reserved roll-ups cool briefly, then refrigerate promptly in shallow containers, within 2 hours of finishing cooking. Freeze once chilled if desired. Thaw frozen roll-ups in the refrigerator before reheating. Reheat in the oven for a crisp tortilla or in the microwave for a soft tortilla, until thoroughly hot throughout and at least 74°C / 165°F.

    Uses The unserved roll-up(s) selected for storage