Chipotle Egg White Breakfast Taquitos

Making breakfast the most important part of the day can be easy with these cheesy and spicy taquitos. Filled with egg whites and spinach, you can be sure you are going to enjoy breakfast and not have to worry about stopping for fast food. Just prep a few of these protein packed taquitos and you have a delicious and quick on the go breakfast. They can be made in batches, frozen, then warmed up in the microwave in minutes. No excuses for skipping breakfast now! Enjoy!!

Time: 18 MIN

Serves: 10

MACROS (per serving) CAL 121 PROTEIN 7.2 g FAT 4 g CARBS 14 g

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INGREDIENTS

• 8 oz liquid egg whites

• 1 tsp chipotles in adobo

• 1 tsp chili powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp paprika

• 1 c spinach, frozen

• 1/2 c cheddar cheese, shredded

• 10 mini flour tortillas

• 1 tsp coconut oil, melted

PREPARATION

1. Preheat oven to 425 F.

2. Place spinach in a bowl and microwave about 1-2 minutes until thawed.

3. Once thawed, place spinach in a kitchen towel and drain excess liquid.

4. Set spinach aside. Add 1/2 tsp of coconut oil to a saute pan and bring to med-high heat.

5. Once pan is hot, add eggs, chipotles, paprika, chili and onion powder.

6. Cook eggs until done, take off heat, and add in spinach. Mix well.

7. Fill each tortilla with eggs and top with cheese.

8. Roll up tortillas, brush with remaining coconut oil, and bake in oven for 8 minutes or until crispy.

9. Add extra seasoning to taquitos if desired. I sprinkled on chili powder and dried cilantro.

Egg whites and spinach, coconut oil, shredded cheddar cheese, and chili powder.