I have something fun to share today—and a short story to set it up. I started blogging many years ago, and in blog-time that feels like a long while. Early on I connected online with other food bloggers who encouraged me, notably Amy Flanigan of BellyFull (formerly Very Culinary) and Melissa Ortiz. Their support helped me keep going.
Today I’m happy to share Amy’s first book, Good Fast Eats, and a kid-friendly recipe from it: Baked Breakfast Taquitos.
My kids loved these so much they practically swarmed the plate. Before the recipe, a few words about the book.
Amy’s book is full of family-friendly recipes that come together quickly and don’t require a mountain of dishes. It’s an excellent resource for busy families and anyone juggling kids’ schedules who needs reliable, fast dinners.
It’s also a smart book to give to a young person heading off on their own—recipes they can actually cook instead of surviving on ramen and pudding cups. The recipes are approachable and practical. Here are a few highlights I tried and liked.
There’s a Pan Seared Pork Chops with Onions, Raisins, and Baby Peas that I adore—not least for the Oxford comma in the title. My boys have already put this pork chop recipe at the top of their “make this again soon” list.
I’m also eager to try the Sauteed Chicken with Olive Orzo—the olive orzo sounds like a versatile side I’d use with many meals.
Back to the Baked Breakfast Taquitos: defining “kid-friendly” can be tricky, but to me it means a recipe that’s fast, uses ingredients my kids enjoy, and has at least some nutritional value. These taquitos check all those boxes—ham, eggs, and cheese give a solid protein boost, scallions add freshness, and the rolled format makes them easy to eat on the go.
At our house they were delicious dunked in salsa or drizzled with hot sauce. I used small whole wheat tortillas, which made me feel better about my kids polishing off a double batch in one morning.
Busy parents should consider Good Fast Eats. It’s practical, family-focused, and would make a thoughtful gift for a friend who’s always on the move. The Baked Breakfast Taquitos are just one tasty example among many.
Cook’s Notes
- Amy’s version uses deli ham. Leftover baked ham chopped fine works wonderfully as well, as does deli smoked turkey or carved leftover turkey. I plan to try pastrami next—because why not experiment?
- The book suggests Colby Jack, but our family prefers pepper jack and seven out of seven of us agreed it was excellent. Swap cheeses according to your household’s spice tolerance.
- Although labeled “Breakfast,” these taquitos are also great for packed lunches. They’re protein-rich and hold up well when eaten later in the day.
Baked Breakfast Taquitos
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 tablespoon unsalted butter
- 2 cups chopped deli ham
- 6 large eggs beaten
- 3 tablespoons half and half
- Salt and pepper
- 4 scallions diced
- 12 flour tortillas 6 inch
- 1 1/2 cups shredded Colby Jack or Pepper Jack cheese
- Nonstick cooking spray
- Kosher salt
- Salsa and sour cream for serving
Instructions
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Preheat oven to 425°F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
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Melt butter in a large nonstick skillet over medium-high heat. Add the ham and sauté until it begins to crisp. Add the beaten eggs and half and half, stirring to scramble. Season with salt and pepper to taste. Transfer the mixture to a medium bowl and stir in the scallions.
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Microwave the tortillas 20–30 seconds until pliable. Place about 1/4 cup of the egg-and-ham filling on the lower third of each tortilla, top with 2 tablespoons of cheese, then roll tightly. Place seam-side down on the prepared baking sheet, leaving space between each roll. Spray the tops lightly with nonstick cooking spray and sprinkle with kosher salt.
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Bake 12–14 minutes, or until golden and crispy. Serve with salsa and sour cream if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if precise values are important to you.
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