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Meatless Mexican Breakfast Flautas

  • 4 large eggs
  • 2 teaspoons water or milk (if you prefer your eggs without liquid, you can omit)
  • ¾ teaspoon taco seasoning
  • salt and pepper to taste
  • ½ teaspoon canola oil
  • 1 tablespoon butter
  • ¼ cup pico de gallo
  • 5-6 flour or corn tortillas
  • ¼ cup shredded Mexican cheese
  • olive oil or canola oil non-stick cooking spray
  1. Preheat oven to 425 degrees.
  2. In a small sized bowl, whisk together eggs, water or milk, taco seasoning and salt and pepper.
  3. Over medium heat, add in canola oil and butter to a skillet and melt together.
  4. Next add egg mixture and pico de gallo to skillet and stir eggs to scramble until set.
  5. When eggs are scrambled, spoon egg mixture down the center of each tortilla and sprinkle with cheese.
  6. Tightly roll each tortilla and carefully place open side down on a small baking pan.
  7. Spray tortillas with non-stick cooking spray.
  8. Bake flautas for 15-17 minutes or until tortillas are crispy, set and golden brown and serve.
  9. Optional: Sprinkle additional cheese and pico de gallo over tops of flautas for garnish.
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