Preheat oven to 425-450 F (depending on how hot your oven is)

In a medium bowl, combine eggs and pesto. Whisk well and set aside.

In a skillet pan, heat olive oil over medium heat. Add peppers and spinach to the pan and cook until spinach is wilted (tender cooked). Remove veggies from the pan and place them in a bowl set aside. Pour egg mixture into the pan and cook (like scrambled eggs).

Set out the 12 gluten-free tortillas, and place 2-3 tbsp egg mixture and 1-2 tbsp veggie mixture in the middle, and top with a sliced breakfast sausage and a sprinkling of cheese and roll up. Place fold side down on a baking sheet. Brush the tops with olive oil and place in the oven for 10 minutes. Flip them and bake for another 5 minutes. *hint: place the stack of tortillas in damp paper towel and microwave for 30 seconds to soften them before making the taquitos if you’re using corn tortillas.

Enjoy with salsa or on the go!

Freeze baked taquitos in a single layer on the baking sheet, then transfer to a freezer bag for longer term storage. To reheat, bake at 450ºF for 8 minutes.