If you’re searching for a truly unforgettable way to start your day, look no further than these Egg and Sausage Breakfast Taquitos. This recipe wraps up fluffy scrambled eggs, savory sausage, and melty cheese inside golden, crispy tortillas. Baked instead of fried, they’re deliciously light, easy to prepare, and the perfect grab-and-go breakfast packed with protein and flavor. Whether you’re feeding a hungry crowd or meal-prepping for busy mornings, Egg and Sausage Breakfast Taquitos are guaranteed to earn a spot in your breakfast rotation!
Ingredients You’ll Need
Just a handful of familiar ingredients come together to make these taquitos utterly irresistible. Each one plays an important part in the taste and texture of your Egg and Sausage Breakfast Taquitos, so don’t skip a thing!
- Large eggs: The star of the show, providing a tender, protein-packed filling that binds everything together.
- Cooked breakfast sausage (crumbled): Brings savory, spiced goodness that infuses every bite with hearty flavor.
- Shredded cheddar or pepper jack cheese: Adds creamy, melty richness and a hint of sharpness or spice.
- Small flour tortillas: The crispy vessel that turns this into the perfect handheld breakfast.
- Milk: Makes the eggs extra fluffy and light.
- Butter or oil (for cooking eggs): Ensures your eggs don’t stick and delivers an extra layer of flavor.
- Salt and pepper: Simple but essential, these boost all the flavors in the filling.
- Cooking spray or oil (for baking): Guarantees a golden, crisp exterior on every taquito.
How to Make Egg and Sausage Breakfast Taquitos
Step 1: Get Your Oven Ready
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This little bit of prep ensures your taquitos won’t stick and gives you the crispiest, golden shells when they’re done baking.
Step 2: Whisk Up Fluffy Eggs
Crack the eggs into a bowl, add the milk, then season with salt and pepper. Use a whisk and give it all a good mix until completely combined and a bit frothy—this is your secret to cloud-like scrambled eggs nestled inside every taquito.
Step 3: Cook the Eggs and Sausage
In a nonstick skillet over medium heat, melt the butter (or heat a little oil) and pour in your egg mixture. Scramble gently until the eggs are just set but still soft, then stir in the crumbled cooked sausage. The sausage mixes right in, ensuring every bite tastes like breakfast heaven.
Step 4: Fill and Roll the Taquitos
Spoon a modest line of the egg and sausage mixture down the center of each small tortilla. Sprinkle each with shredded cheese for that irresistible oozy factor, then roll them up tightly. Place them seam-side down on your prepared baking sheet to keep them from unrolling.
Step 5: Crisp and Bake
Lightly spray or brush the tops of each taquito with oil—this gives you that signature golden, crispy finish. Pop them in the oven for 12 to 15 minutes, and let them bake until beautifully browned and the cheese is all gooey and melty inside.
How to Serve Egg and Sausage Breakfast Taquitos
Garnishes
Freshen things up by serving your Egg and Sausage Breakfast Taquitos with a side of salsa, a dollop of sour cream, or a splash of hot sauce. Chopped cilantro or thinly sliced green onions also add a burst of color and flavor that really wakes up the dish.
Side Dishes
Round out the feast with a simple fruit salad, roasted breakfast potatoes, or sliced avocado for a serving of creamy goodness. These extras help balance the richness of the taquitos and keep your breakfast vibrant and satisfying.
Creative Ways to Present
Try slicing each taquito in half for a fun, party-friendly platter, or arrange them upright in a mason jar or mug for a whimsical, handheld presentation. They’re also great nestled in a breakfast bento box for kids or adults on the move!
Make Ahead and Storage
Storing Leftovers
Leftover Egg and Sausage Breakfast Taquitos are just as tasty the next day! Let them cool to room temperature, then store in an airtight container in the fridge for up to 3 days. They’re perfect for quick breakfasts throughout the week.
Freezing
To freeze, let the taquitos cool completely, then wrap them tightly in foil or plastic wrap and store in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 2 months. That means you can always have a hearty breakfast ready at a moment’s notice!
Reheating
For best results, reheat refrigerated or frozen taquitos in the oven at 350°F (175°C) until heated through and crispy—about 8 to 10 minutes from the fridge, and closer to 15 minutes if from frozen. Microwaving works, too, but you’ll miss out on that irresistible crunch.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas lend a more traditional Mexican flavor, though they do tend to crack, so warm them before rolling. The result is still tasty and gluten-free.
What are some tasty variations for the filling?
Feel free to customize! Swap the sausage for bacon or chorizo, add cooked peppers, onions, or spinach for extra color and nutrients—your Egg and Sausage Breakfast Taquitos can be as creative as your cravings.
Can I make these ahead for meal prep?
Definitely. Prepare and assemble the taquitos, then cover and refrigerate until ready to bake. You can also freeze them unbaked and cook straight from the freezer with just a few extra minutes of oven time.
How do I prevent the taquitos from unrolling?
Rolling tightly and placing each one seam-side down on the baking sheet is key. If you’re finding persistent unrolling, secure each with a toothpick before baking (just remember to remove them before serving).
Are Egg and Sausage Breakfast Taquitos kid friendly?
Kiddos love these! Thanks to the mild flavors and easy-to-hold shape, they make a fantastic breakfast or lunchbox treat. Just go for milder cheese and sausage if sensitive eaters are involved.
Final Thoughts
Once you try these Egg and Sausage Breakfast Taquitos, you’ll wonder how you ever did breakfast without them! They’re equal parts comforting, convenient, and customizable, making mornings a little more delicious. Give them a whirl, and let their savory crunch kick off your day on the right note!
Print
Egg and Sausage Breakfast Taquitos Recipe
- Total Time: 25 minutes
- Yield: 8 taquitos 1x
- Diet: Non-Vegetarian
Description
These Egg and Sausage Breakfast Taquitos are a delicious and convenient way to start your day. Filled with scrambled eggs, savory sausage, and melted cheese, all wrapped up in a crispy tortilla, they are perfect for a quick breakfast or a grab-and-go meal.
Ingredients
Egg Mixture:
- 6 large eggs
- 1 tablespoon milk
- Salt and pepper to taste
Sausage Filling:
- ½ cup cooked breakfast sausage (crumbled)
- ½ cup shredded cheddar or pepper jack cheese
Additional Ingredients:
- 8 small flour tortillas
- 1 tablespoon butter or oil (for cooking eggs)
- Cooking spray or oil (for baking)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare egg mixture: Whisk together eggs, milk, salt, and pepper. Cook scrambled eggs with butter until just set. Stir in cooked sausage and remove from heat.
- Fill and roll tortillas: Spoon egg and sausage mixture down the center of each tortilla. Add cheese, roll tightly, and place seam-side down on the baking sheet. Brush tops with oil.
- Bake: Bake for 12–15 minutes until golden brown and crisp.
- Serve: Serve warm with salsa, sour cream, or hot sauce if desired.
Notes
- These taquitos can be made ahead and frozen—just bake straight from frozen for a few extra minutes.
- Swap sausage for bacon or add veggies like peppers or spinach for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 115mg
