There are days that remind me how lucky I am.  These days are the ones where I rise with the sun, brew coffee, throw on clothes, and head out for a hike.  The crisp autumn air filled with the scent of pine does wonders for the soul.

Of course my morning doesn’t end there.  I come home, grab a cup of coffee, and begin rummaging through the refrigerator while contemplating what concoction I can come up with for breakfast.

I had a realization this morning that it’s been months since I bought produce at the grocery store.  I’ve gotten so good at using what I’ve picked and what I bought at the Farmers’ Market.  I do the opposite of so many.  Instead of planning out a weekly menu I fly by the seat of my pants and use whatever I have on hand.

What an awesome feeling.  These taquitos came about because I was receiving a lot of traffic from pinterest on my taquito post that I had pretty much forgotten about.

The morning I came back from my hike I headed straight for the sweet potatoes and came up with these and yes, they are phenomenal.

So, if you are looking to break out of your oatmeal or pancake weekend habit, try these- they won’t disappoint.

Sweet Potato Breakfast Taquitos
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Serves: 10 to 12 taquitos
 
Ingredients
  • 1 tablespoon olive oil, divided
  • 1/4 cup minced red onion
  • 2 tablespoons minced deseeded jalapeno
  • 1/2 cup 1/4" cubed sweet potatoes
  • 3 tablespoons minced cilantro
  • 1 tablespoon lime juice
  • pinches salt and pepper
  • 1/3 cup shredded cheddar cheese
  • 2 large eggs
  • 2 tablespoons whole milk
  • 10 to 12 corn tortillas
  • Olive oil for brushing
Instructions
  1. Preheat oven to 400˚ and cover a sheet tray with parchment paper.
  2. Heat 1 tablespoon olive oil over medium-low heat. Saute onion and pepper until onion becomes translucent. Stir in sweet potato and continue to cook until sweet potato pieces are tender, about 6-8 minutes. Remove from heat and stir in the cilantro, lime juice, salt, and pepper.
  3. In a separate pan, heat over medium low remaining tablespoon olive oil. Whisk together eggs and milk, then pour into heated pan. Cook eggs, using a spatula to scrap the sides and bottom, until eggs are set.
  4. Heat tortillas until pliable (wrap in a damp towel and heat in a 200˚ oven until warm). Scoop 2 to 3 tablespoon of the filling onto the 1/3 of the tortilla closest to you. Roll the edge closest to you over the filling and tuck tightly. Continue to roll and place the taquito seam side down on a baking tray. Stick with a toothpick if necessary. Repeat with remaining filling.
  5. Brush with olive oil and bake for 18 to 22 minutes until tortillas are browning and crisp.