Breakfast Flautas

Author: Michelle De La Cerda


  • 8 small flour tortillas
  • 10 eggs
  • Salt/Pepper; to taste
  • 1/2 cup Herdez Salsa Casera medium; plus more for dipping
  • 4 oz Monterrey Jack cheese; shredded
  • Sour cream (optional, for dipping)
  • Cooking spray/oil/butter
  • Chopped cilantro optional


  1. Preheat the oven to 400°.
  2. Whisk the eggs together with some salt and pepper.
  3. Heat a small (6-7") frying pan on medium, grease with spray/oil/butter.
  4. Once the pan is hot, add 1/4 cup of the beaten eggs to the pan, take care to cover the entire bottom of the pan.
  5. Add 1 tbsp of the salsa to the eggs.
  6. Once the eggs set and look almost cooked, flip them over.
  7. Cook until done.
  8. Grease a small casserole with cooking spray/oil/butter
  9. Place the cooked egg on top of a small (soft taco size) flour tortilla that has been sprinkled with a sparse amount of cheese.
  10. Line the egg to the edge of the tortilla, then pull the egg over the tortilla's edge ever so slightly.
  11. Sprinkle with cheese, about 1/2 oz and then roll.
  12. Once the entire egg and tortilla have been rolled, if there is egg overlapping, cut the excess off. (This happened occasionally as the tortillas were not uniform in shape and size.)
  13. Place in the casserole, seam side down.
  14. Repeat until all the eggs have been cooked and tortillas rolled.
  15. Bake for 15-18 minutes, or until the tortillas have browned and crisped.
  16. Add both sour cream and Herdez salsa to bowls for dipping.
  17. Garnish with chopped chopped cilantro if using.
  18. Allow the flautas to cool to be handled, then serve, dip, and enjoy.