1cupof shredded cheeseeg. cheddar, gruyère, emmental, etc.
4-6piecesof bacon chopped into small pieces
Pinchof salt and pepper
For the sauce
1.5cupsof greek yogurt
0.5cupsof ricotta cheese
2tablespoonsof onion powder
2tablespoonof dried basil
1tablespoonof fresh parsley
1tablespoonof juice from freshly squeezed lemon
pinchof salt and pepper
Instructions
Place all the ingredients for the sauce in a bowl and mix together.
Place a large pan on the stove at medium heat.
Chop the bacon into small pieces and cook on the pan.
Once the bacon looks cooked, reduce the pan heat to low temperature.
Crack open the eggs into the pan, along with the salt, pepper and a pinch of parsley.
At low-medium heat, cook the eggs while gently folding and stirring with a wooden or rubber spatula so that the egg doesn't stick.
Turn the stove off.
In a plate, spread some of the sauce mixture across the tortilla.
Place some of the egg and bacon across on one half of the tortilla, and add some shredded cheese.
Roll the tortilla tightly into a taquito.
Repeat for the remaining taquitos.
Preheat the oven at 425°F (220°C).*
Place the taquitos in an oven-ready dish and place in the oven for 7-8 minutes, or until the taquito shell looks crispy.
Serve while warm.
Notes
* If you wish to cook it in the air fryer, preheat the air fryer and then cook at 360°F (180°C) for around 5 minutes.* This recipe counts 1 taquito per person, but you can adjust quantities as you wish.
You can easily prepare these bacon, cheese and egg taquitos a few hours in advance, and leave it in the fridge.When ready to eat, you can eat it as is or warm it back up in the microwave for 1-2 minutes.
