Description
These Egg and Sausage Breakfast Taquitos are a delicious and easy-to-make breakfast option, featuring scrambled eggs, savory sausage, and melted cheddar cheese rolled in tortillas and crisped to perfection. Perfect for a quick morning meal or make-ahead freezer breakfasts.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fillings
- 1/2 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
Others
- 8 small flour tortillas (for a gluten-free option, use corn tortillas)
- 1 tablespoon butter or oil (for cooking)
- Optional toppings: salsa, sour cream, chopped green onions
Instructions
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Cook the Eggs: Heat a large nonstick skillet over medium heat and melt the butter or add oil. Pour in the egg mixture and scramble gently until just set.
- Add the Sausage: Stir in the cooked and crumbled breakfast sausage into the scrambled eggs. Remove the skillet from heat.
- Warm the Tortillas: Slightly warm the tortillas to make them pliable and easier to roll without cracking.
- Assemble the Taquitos: Place a spoonful of the egg and sausage mixture in the center of each tortilla, top with shredded cheddar cheese, then roll the tortillas tightly into taquitos.
- Cook the Taquitos: Place the taquitos seam-side down in the same skillet or on a baking sheet. For crispiness, either pan-fry over medium heat until golden and crispy on all sides or bake in a preheated oven at 425°F (220°C) for 12–15 minutes until crisp.
- Serve: Serve the taquitos warm with optional toppings such as salsa, sour cream, or chopped green onions.
Notes
- For make-ahead convenience, freeze unbaked taquitos in a single layer on a baking sheet, then transfer to a freezer bag. Bake directly from frozen at 425°F (220°C) for 20 minutes.
- You can substitute breakfast sausage with turkey sausage for a leaner option.
- Add sautéed vegetables such as bell peppers or onions to the egg mixture for extra flavor and nutrition.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
