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.