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Preheat oven to 425 degrees and line a large baking sheet with foil.
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In a medium skillet, cook potatoes and 2 Tbsp olive oil over medium heat. Once the potatoes start to turn golden brown (about 4-5 minutes cooking in the pan), flip the potatoes, and add in bell peppers, seasoned salt, and black pepper. Cook until the other side of the potatoes are golden brown (about 4-5 minutes). Add in green chiles; stir. Turn off the heat.
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Whisk the eggs and milk together, and cook on med-low heat, until eggs are just scrambled (the eggs will continue to cook in the oven, so you want them slightly underdone).
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On each tortilla, spoon about 3-4 Tbsp of the potato, pepper, and chile mixture. Add in eggs (about 2-3 Tbsp in each tortilla), sausage, shredded cheese (about 2 Tbsp per tortilla), and salsa (about 2 Tbsp per tortilla).
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Roll each tortilla up tightly, and place on the baking sheet, seam-side down. Brush each taquito with remaining Tbsp of olive oil (optional, but this will help each taquito to brown evenly).
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Bake for 10-12 minutes, or until golden brown. With a pair of tongs, flip each taquito over, and bake for 10 minutes.
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Serve with salsa, sour cream, avocado, or extra cheese, if desired.
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Enjoy!