BLT Taquitos

Course Appetizer, Lunch
Cuisine American
Keyword Dairy-Free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 3 roma tomatoes
  • 1 tsp salt
  • 1 tbsp oil
  • 3 eggs
  • 6 slices of white or wheat sandwich bread
  • 1 ½ c arugula
  • 2 tbsp goat cheese
  • 2 tbsp butter


  1. Quarter the Roma tomatoes, toss with the oil and salt, and roast on a foil lined sheet pan for 40 minutes at 400℉. Remove from oven and allow to cool.

  2. Whisk one egg in a small bowl for and egg wash and soft boil the other two.

  3. Cut the crusts off the bread and roll each out flat.

  4. Layer 1 slice of bacon, ¼ cup arugula, 1 tsp goat cheese and 2 quarters of the tomatoes on end of each of the flattened bread slices then use a little egg wash on the opposite end and roll the bacony end towards the egg wash end and seal.

  5. Heat medium non stick skillet on medium heat with 1 tbsp of butter until butter stops bubbling and add the 6 rolls, seam side down, and rotating 3 times, cooking 1-2 minutes per side until golden brown.

  6. Cut the top off soft boiled eggs and enjoy dipping the BLT Taquitos.