Say hello to your new breakfast obsession: Breakfast Taquitos! These crunchy, cheesy, totally crave-worthy taquitos are loaded with fluffy scrambled eggs, savory sausage, and melty cheese all rolled tight in toasty tortillas. Whether you need a grab-and-go breakfast or a brunch crowd-pleaser, these are about to become your go-to favorite.
Why You’ll Love This Recipe
- Super Portable: You can eat these Breakfast Taquitos on the go or serve them as a hand-held brunch—no fork required!
- Simple & Satisfying: Everyday ingredients like eggs, sausage, and cheese meet crispy tortillas for maximum flavor with minimal effort.
- Great for Meal Prep: Make a big batch ahead—these taquitos reheat beautifully and make busy mornings a delicious breeze.
- Customizable: Adapt them with your favorite add-ins, cheeses, or protein to suit the whole family’s tastes.
Ingredients You’ll Need
Breakfast Taquitos are all about balancing familiar flavors and quick assembly. Each ingredient brings just the right touch of texture, taste, and color—so you get a flawless bite every single time. Here’s what you’ll need, along with some pro tips:
- 7 ounce box fully cooked sausage links: Choose your favorite breakfast sausage—classic, spicy, chicken, or even plant-based! Fully cooked links save time.
- 5 large eggs: The heart of the taquito filling—rich, fluffy, and protein-packed. Add a splash of milk or water for extra tenderness.
- Salt & freshly ground black pepper: Don’t skip the seasoning—a simple pinch elevates the whole dish.
- 1 1/2 cups shredded cheese: Any melty cheese works—cheddar for sharpness, Monterey Jack for creaminess, or pepper jack for a spicy kick!
- 10 white corn tortillas (or 6″ flour tortillas): Corn gives a classic taquito crunch, but flour tortillas are extra soft and kid-friendly. Choose what you love.
Variations
The beauty of Breakfast Taquitos is how easily you can play with the recipe. Have picky eaters or want to use up whatever’s in your fridge? These swaps and add-ins are guaranteed crowd-pleasers—so get creative!
- Spinach & Veggie Taquitos: Sauté spinach, peppers, or mushrooms with your eggs to sneak in extra greens and flavor.
- Bacon or Ham Swap: No sausage? Swap in crisp bacon, chopped ham, or even meatless sausage for a different twist.
- Dairy-Free: Use your favorite non-dairy cheese and skip the milk in the eggs to make these vegan or lactose-friendly.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the egg mixture for taquitos with a little attitude.
How to Make Breakfast Taquitos
Step 1: Cook the Sausages
Start by warming up your sausage links in a large skillet over medium-high heat. Turn them occasionally so they brown lightly on all sides and heat through. Once sizzling and fragrant, transfer the sausages to a plate—don’t wipe out the pan; you’ll want every drop of that tasty sausage flavor left behind!
Step 2: Scramble the Eggs
Crack your eggs into a bowl, add a splash of water or milk, then whisk until fully blended and a little frothy. Pour the mixture into the hot pan (with any sausage drippings). Season generously with salt and black pepper, then gently scramble the eggs until just set, soft, and luscious. Add in some spinach or veggies here if you like! Remove from heat as soon as they’re done.
Step 3: Warm the Tortillas
For the ultimate Breakfast Taquitos, you want tortillas that are pliable—not crumbly. Quickly warm each tortilla for a few seconds on a dry skillet or griddle until soft and easy to handle. This tiny step makes all the difference when rolling!
Step 4: Assemble & Roll
Arrange your tortillas on a clean surface, then spoon scrambled eggs down the center of each one. Sprinkle generously with shredded cheese and nestle a sausage link right on top. Roll each taquito up snugly, keeping the seam side down so it stays closed while baking.
Step 5: Bake Until Crispy
Line a baking sheet with parchment or foil for easy cleanup. Place the taquitos seam side down, leaving a little space between each. Lightly spritz with cooking spray—that’s what gets them golden and crisp! Bake at 425°F for 10–15 minutes, until the tortillas are sizzling and perfectly browned. Serve hot, and don’t forget the salsa!
Pro Tips for Making Breakfast Taquitos
- Warm Tortilla Magic: Don’t skip warming the tortillas—just a few seconds in a hot, dry skillet makes them flexible and prevents any tearing.
- Egg Perfection: Cook your eggs until just barely set; they’ll finish cooking in the oven and stay super moist inside the taquitos.
- Crispy, Not Greasy: A light spritz of cooking spray is all you need for a crunchy, golden exterior—avoid drenching the taquitos to keep them light!
- Batch It Up: Assembling all your taquitos before rolling and baking helps everything cook at the same time and makes serving a breeze.
How to Serve Breakfast Taquitos
Garnishes
For that irresistible finishing touch, serve your Breakfast Taquitos with fresh salsa, chopped cilantro, sliced green onions, or a dollop of sour cream. Avocado slices or a sprinkle of extra cheese never hurt either—because we all know breakfast is better with a little something on top.
Side Dishes
If you’re turning these into a full breakfast spread, pair your taquitos with crispy hash browns, a fresh fruit salad, or classic refried beans. They also shine alongside a light leafy salad or roasted potatoes for brunch.
Creative Ways to Present
Make a Breakfast Taquitos platter by arranging the taquitos in a fan around a bowl of salsa, or skewer mini taquitos on toothpicks for a brunch buffet. For a fun twist, offer multiple dipping sauces—think chipotle crema, guacamole, or pico de gallo—for a build-your-own experience!
Make Ahead and Storage
Storing Leftovers
Store cooled leftover taquitos in an airtight container or zip-top bag in the refrigerator for up to 3 days. They’re just as delicious after a quick reheat and perfect for fast, fuss-free breakfasts later in the week.
Freezing
Want Breakfast Taquitos on demand? Let them cool completely, then wrap tightly in foil or plastic and freeze in a single layer; once frozen, transfer to a freezer bag for up to 2 months. They hold up beautifully and taste fresh even after freezing!
Reheating
Reheat taquitos in a 375°F oven for about 8–10 minutes, or pop them in an air fryer for the ultimate crispiness. If you’re in a pinch, the microwave works, but the tortillas will be softer (still tasty though!).
FAQs
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Can I make Breakfast Taquitos ahead of time for busy mornings?
Absolutely! Assembled and baked taquitos can be refrigerated or frozen after cooling. Just reheat in the oven or air fryer for a delicious grab-and-go breakfast any day of the week.
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What’s the best way to keep the tortillas from cracking or breaking?
Warming the tortillas before rolling is key. Heat them briefly on a dry skillet until pliable and soft—this will prevent splitting and ensure perfectly rolled Breakfast Taquitos.
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Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas are slightly larger and softer, so they’re easier to roll and great for kids. Either version gives you crispy, flavorful results.
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What cheeses work best inside Breakfast Taquitos?
Any cheese that melts well works here—cheddar, Monterey Jack, pepper jack, or even a Mexican blend. Feel free to mix varieties for lots of flavor!
Final Thoughts
It’s time to roll up your sleeves (and those tortillas) and dive into the crispy, cheesy goodness of homemade Breakfast Taquitos! I can’t wait to hear how you make them your own—so grab those eggs and sausage, and let these golden beauties jumpstart your day. Enjoy every bite!
Print
Breakfast Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 taquitos 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Breakfast Taquitos are a delicious and convenient way to start your day. Loaded with sausage, eggs, and cheese, wrapped in a tortilla and baked until crispy, they make a satisfying breakfast or brunch option.
Ingredients
Sausage Links:
- 7 ounce box fully cooked sausage links
Eggs:
- 5 large eggs
Salt and Pepper:
- To taste
Cheese:
- 1 1/2 cups shredded cheese, your favorite kind
Tortillas:
- 10 white corn tortillas or 6” flour tortillas
Instructions
- Preheat Oven: Preheat oven to 425 degrees F.
- Warm Sausages: Cook sausage links in a skillet until warmed through. Remove sausages, leaving grease in the pan.
- Scramble Eggs: Whisk eggs with water or milk, season with salt and pepper, cook in the pan until done. Add spinach if desired.
- Warm Tortillas: Heat tortillas until pliable.
- Assemble: Divide scrambled eggs onto tortillas, top with cheese and a sausage link. Roll up and place seam side down on a baking sheet.
- Bake: Spray taquitos with cooking spray and bake until golden brown, about 10-15 minutes.
- Serve with salsa for dipping.
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 140mg
