Go Back

Egg and Sausage Breakfast Taquitos

Egg and sausage breakfast taquitos with crispy, golden rolls filled with scrambled eggs, crumbled breakfast sausage, and cheddar. Warm tortillas first, then tightly roll and grill until the edges turn crisp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: Mexican-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Taquitos
  • 12 small flour tortillas
  • 8 eggs
  • 1 lb breakfast sausage cooked and crumbled
  • 2 cup shredded cheddar cheese
  • 0.25 cup green onions sliced
  • 1 salt to taste
  • 1 pepper to taste
  • 1 cooking spray or oil
  • 1 salsa for serving
  • 1 sour cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Warm and fill
  1. Warm the tortillas until pliable, then keep them covered so they don’t dry out. Use medium heat on a skillet for about 15-30 seconds per side, watching for flexible, warm spots rather than browning.
  2. Scramble the eggs with salt and pepper until just set, then fold in the crumbled breakfast sausage. Cook on medium heat for about 2-3 minutes, stirring until no wet egg remains.
  3. Assemble each taquito by filling a warm tortilla with scrambled eggs, sausage, cheddar cheese, and green onions. Keep the filling centered so the roll stays tight and doesn’t spill.
  4. Roll the tortillas tightly and secure with toothpicks. Place seam-side down as you work so they hold their shape.
Grill to crispy
  1. Lightly spray the taquitos with cooking spray or brush with oil for crisping. Cover all sides with a thin coat so they turn evenly golden.
  2. Place taquitos on a campfire grate over medium heat and cook 3-4 minutes per side. Flip when the bottoms are golden and crisp and continue until the second side is also deep golden.
  3. Remove toothpicks and serve immediately with salsa and sour cream. Serve while hot so the cheese inside stays melty.

Notes

Pro tip: warm tortillas in a stack under a clean towel and work quickly so they roll without cracking. Store leftovers in the fridge up to 3 days in a covered container; reheat in a skillet or on a grill until crisp. Freezing: yes—freeze taquitos after cooking and reheat from frozen. For a lower-fat option, use turkey sausage and reduced-fat cheddar.