Mexican Breakfast Flautas

Preheat oven to 425ºF.

In a small-sized bowl, whisk together eggs, water, taco seasoning and salt and pepper.

Over medium heat, add in canola oil and butter to a skillet and melt together. Add egg mixture and pico de gallo to skillet and stir eggs to scramble until set.

When eggs are scrambled, spoon egg mixture down the center of each tortilla and sprinkle with cheese. Tightly roll each tortilla and carefully place open side down on a small baking pan.

Spray tortillas with nonstick cooking spray. Bake flautas for 15-17 minutes or until tortillas are crispy, set and golden brown and serve.

Optional: Sprinkle additional cheese and pico de gallo over tops of flautas for garnish.