Breakfast Taquitos Recipe

If you’re searching for a breakfast that’s crispy, cheesy, and seriously satisfying, you need to try these Breakfast Taquitos. They’re everything you love about a hearty morning meal, all wrapped up and baked to golden perfection. Think fluffy scrambled eggs, savory sausage, and gooey cheese bundled up in a warm tortilla—pure breakfast magic in every bite!

Ingredients You’ll Need

Breakfast Taquitos come together with just a few straightforward ingredients, each playing its own delicious part. These basics create a perfect harmony of fluffy eggs, savory sausage, melty cheese, and a crisp tortilla shell—proof that you don’t need anything fancy for a seriously good breakfast!

• Fully Cooked Sausage Links (7 ounce box): These bring bold, savory flavor and make prep extra fast—no raw meat handling required!
• Large Eggs (5): The foundation of your filling; they cook up fluffy and help hold everything together in the taquito.
• Salt and Freshly Ground Black Pepper: Essential for seasoning the eggs and boosting all those mouthwatering flavors.
• Shredded Cheese (1 1/2 cups, your favorite kind): Cheese brings gooeyness and an irresistible melt—cheddar, Monterey jack, or a blend works perfectly.
• White Corn Tortillas (10), or 6” Flour Tortillas: Tortillas form that signature crispy shell; use corn for traditional crunch or flour for a softer, heartier wrap.

Variations

One of the best things about Breakfast Taquitos is how easy they are to tweak. Whether you’re feeding picky eaters, catering to dietary needs, or just using up what’s in the fridge, these taquitos are endlessly customizable.

• Swap the Sausage: Use breakfast bacon, chorizo, or a meatless sausage for a different flavor profile—or skip altogether for a veggie taquito.
• Add Some Veggies: Spinach, peppers, onions, or even leftover roasted veggies can be tossed in with the eggs for extra color and nutrition.
• Change the Cheese: Mix things up with pepper jack for heat, mozzarella for extra meltiness, or feta for a tangy twist.
• Go Gluten-Free: Use certified gluten-free corn tortillas and double-check your meats and cheeses.

How to Make Breakfast Taquitos

Step 1: Preheat the Oven

Begin by cranking your oven up to 425°F (218°C). A hot oven is key for getting the taquitos perfectly crisp without frying—plus, it makes things quick and streamlined on busy mornings.

Step 2: Warm the Sausage Links

Add the fully cooked sausage links to a large skillet over medium-high heat. Cook, turning occasionally, just until they’re sizzling and warmed through. Don’t toss that flavorful sausage grease in the pan—it’ll give the eggs even more savory depth!

Step 3: Scramble the Eggs

Crack your eggs into a bowl. Add a splash of water or milk (this helps make the eggs light and fluffy), then whisk thoroughly. Pour into the skillet with the leftover sausage grease. Season with salt and pepper, and cook, gently stirring, until just set. For extra oomph, throw in some chopped spinach or peppers two minutes before the eggs are done.

Step 4: Warm the Tortillas

Warm each tortilla on a hot, dry skillet or griddle for a few seconds on each side, just until they’re soft and pliable. This step ensures your tortillas won’t crack when rolling and makes them easier to work with.

Step 5: Assemble and Roll

Lay out your tortillas and divide the scrambled eggs evenly among them. Sprinkle with shredded cheese, then nestle a sausage link into each one. Roll up tightly and place seam-side down on a baking sheet lined with foil or parchment paper. Don’t pack them in too closely—give each taquito a little room to crisp up.

Step 6: Bake to Golden Crispiness

Give the taquitos a quick spritz with cooking spray to help them brown and crisp. Slide the pan in the oven and bake for 10-15 minutes, until the shells are golden and irresistible. Serve piping hot, ideally with your favorite salsa for dipping!

How to Serve Breakfast Taquitos

Garnishes

Give your Breakfast Taquitos a fresh pop with a sprinkle of chopped cilantro or green onions, a dollop of sour cream, or slices of creamy avocado. If you like an extra kick, a little drizzle of hot sauce or a spoonful of zesty salsa on top is heavenly.

Side Dishes

For a full breakfast spread, pair these taquitos with crisp breakfast potatoes, a simple fruit salad, or even black beans. Fresh orange juice or a big mug of coffee rounds out the meal and keeps the morning vibes easy and bright.

Creative Ways to Present

For brunch parties or family weekends, arrange the taquitos standing upright in mason jars or a basket lined with napkins. Create a “DIY taquito bar” with bowls of dipping sauces and fun toppings so everyone can customize their breakfast just the way they like.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Breakfast Taquitos, just let them cool to room temperature and pop them in an airtight container. Store in the fridge for up to 3 days—they’ll stay fresh and ready for quick reheating.

Freezing

To freeze, assemble your taquitos up to the baking step, then arrange them in a single layer on a tray and freeze until solid. Transfer to a zip-top bag for longer storage. When cravings hit, bake straight from frozen—add an extra 5 minutes to the bake time for golden, crunchy results!

Reheating

Reheat Breakfast Taquitos in the oven or air fryer at 350°F until warmed through—this keeps the shells ultra-crispy. The microwave will work in a pinch, but the tortillas can soften, so always go for the oven when you can!

FAQs

Final Thoughts

If you’re ready to break free from boring breakfasts, give these Breakfast Taquitos a try. They’re easy, packable, and bursting with morning flavor—made for sharing with everyone you love (or just treating yourself!). I can’t wait for them to become a favorite in your kitchen, too.

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