If you have overnight house guests in the plans, what’s for breakfast? Since I always eat the same thing every morning (fruit, homemade yogurt, and a weird cereal combination), I don’t have many options in my breakfast recipe repertoire. But I need some because I’m pretty sure most people don’t want to start their day eating what I do.
I’m weary of rich breakfast casseroles, and the usual pancakes, waffles, and cinnamon rolls can be sugar overload in the morning. Regular eggs and bacon would make my husband happy but not me. However, these crispy and spicy baked flautas packed with eggs, sausage, and pepper jack cheese will make everybody smile. They’re especially good for the occasional breakfast-for-supper night.
Recently my husband hosted a small planning meeting with a couple other guys from church. I pulled these flautas out of the oven as they were coming in the door and served them with guacamole and a couple different salsas. They snarfed them up in no time. I think part of the appeal with the guys is the spicy heat of the pepper jack cheese and the fact they are small, so you can eat a lot of them without feeling stuffed. If you are serving to kids or to people with sensitive taste buds, substitute cheddar cheese or plain Monterrey Jack for the pepper jack cheese.
Assemble these an hour or two ahead of time if you like, but don’t bake until just before serving so they will be super crispy. You won’t miss all the fat associated with the usual fried flautas. I always use the raw tortillas (TortillaLand) sold in these parts by Walmart and Costco because they are fresh and flaky. Cook them first before making flautas. If you are buying the usual cooked flour tortillas sold at the grocery story, you can roll them right out of the package. If they seem stiff, microwave them a few seconds between two damp towels (or paper towels) to make them flexible enough to roll easily.
In case you’re wondering, I prefer these with more filling, less tortilla. That’s why I cut the tortilla in half. If you are the other way around, use the whole tortilla and roll as you would an enchilada. They are neater, but you are getting a higher ratio of carbs to protein.
- 5 flour tortillas (Mine were 7-8 inches in diameter)
- ½ pound ground breakfast sausage
- 4 eggs
- 1 tablespoon milk
- Salt and pepper
- 4 ounces pepper jack cheese, grated
- Spray olive oil
- Cut cooked tortillas in half.
- Saute sausage in medium skillet. When browned, remove from skillet and drain on paper towels.
- In small bowl, whisk eggs with milk. Add a good pinch of salt and a few grinds of fresh pepper.
- Pour eggs into same skillet used for the sausage and cook gently, stir only occasionally until eggs are cooked through but not dry looking. Add sausage to eggs in skillet. Take off heat.
- Place a spoonful of sausage/egg mixture along the straight edge of half a tortilla. Sprinkle with cheese. Roll up tightly starting with straight side. (See picture above.) Any leftover filling can be stuffed into the ends of flautas already rolled.
- Place rolls seam side down onto cookie sheet covered with parchment paper or silicone mat. Spray (or brush) with olive oil.
- Bake at 425 degrees F for 12 minutes. Turn each flauta with tongs or spatula so the seam-side is up, spray with oil again, and bake for 8 more minutes or until golden brown and crispy. If any flauta has opened up in the baking process, gently press it back together.
- Serve immediately with salsa and/or guacamole.