Parenthood – Recipe: Egg, Bean, and Goat Cheese Breakfast Taquitos

Today was one of those days that had me doubting if I was doing enough of the right things for my sweet Ethan.  Between food sensitivities, doctor’s appointments, vacations, reunions, traveling out of town, and all that goes into every day life, my head was spinning.  I sandwiched an ENT appointment in between the reunion and heading out of town to spend the week with my parents for our annual Peach and Melon Festival trip.  After leaving the doctor’s office, I was left wondering why in the world I decided to fit just one more thing into our schedule.  The doctor was wonderful, and he caught a sinus infection that needed to be treated, as well as some long-term ear and nasal congestion issues.  He was kind and compassionate and truly wanted to help us discover the underlying cause of Ethan’s health issues and developmental delays.  The only problem – he clearly disagreed with the treatment plan that had been set up by our other doctor, the one who diagnosed Ethan, the first one to actually believe in and care about healing Ethan.  I was a bit rattled when we walked out of the office.  It was difficult for me to listen to the new doctor because I felt like I needed to defend our parenting decisions.  Luckily, I have a husband who is my rock, and he has strong listening and reasoning skills.  He listened to my account of the appointment, and he immediately knew the answer.  We continue to follow our instincts and trust in ourselves as parents, believe in Ethan, and keep on doing what we do best – loving our children.  Just because the doctors had different approaches to healing Ethan did not mean that we could not incorporate their treatments.  The one thing that I ALWAYS tell new moms is to trust their instincts, and here I was having a hard time trusting mine.  Thank you, Sean, for reminding me that parenthood is a journey that we embark on daily, one that we do not take lightly.  We trust in each other, believe in each other, and love our children with all of our hearts and souls.  We have always known that Ethan’s path is an uncertain one, but, really, everyone’s path is.  And, that is okay because I go to bed each night knowing that our children are loved to the moon and back every single day.

Needless to say, our menus have been sporadic, at best.  As I mentioned earlier, Ethan and I have remained gluten and dairy free.  We are currently at my parent’s house, and my dear, sweet mom carefully rearranged all of her candy drawers, cabinets, and pantry so that there is nothing in sight that Ethan cannot eat.  And, all of the meals are gluten and dairy free to accommodate my sweet boy.  Thank you, Mother!!

Since I understand what it it like to be too busy to always plan, and I definitely understand how essential it is to have food that can be prepared to eat on the road, I like to have easy go-to meals.  I made these bean, egg, and goat cheese taquitos recently.  They were delicious.  I loved them even more than breakfast burritos, and the great thing is that they can be eaten on the way to school, work, while running errands, etc.  It is a perfect, healthy breakfast for busy moms and dads who want to give their families a good start to the day.

Egg, Bean, and Goat Cheese Breakfast Taquitos

Egg, Bean, and Goat Cheese Breakfast Taquitos


6-8 eggs

Refried beans

Goat cheese

6-8 corn tortillas



kosher salt


  1. Preheat oven to 425. Prepare baking sheet by covering with foil and lightly spraying with cooking spray.
  2. Spray skillet with cooking spray, and heat over medium-high heat.
  3. Add eggs, salt, and pepper, and scramble the eggs.
  4. Remove from heat.
  5. Working with 3 tortillas at a time, heat in microwave for 20 seconds. Make sure that there is a damp paper towel between each tortilla to keep it soft enough to roll well once the ingredients have been added.
  6. Spread 1 tablespoon of beans onto each tortilla.
  7. Add 1 tablespoon of eggs, and then sprinkle the goat cheese onto the eggs.
  8. Roll up the tortilla, and put it seam side down onto the prepared baking sheet.
  9. Continue with all of the corn tortillas.
  10. Lightly spray with cooking spray and sprinkle with kosher salt.
  11. Bake for 15-18 minutes.
  12. Serve with salsa and plain goat yogurt.


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2 Responses to Parenthood – Recipe: Egg, Bean, and Goat Cheese Breakfast Taquitos

  1. Pingback: Short and Sweet | Cooking for My Kids

  2. Pingback: Weekend Things - Recipe: Cinnamon Streusel Muffins | Cooking for My Kids

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