Egg and Sausage Breakfast Taquitos Recipe
If you’re looking to turn your morning into something truly special, these Egg and Sausage Breakfast Taquitos are your new go-to! Imagine the coziness of soft scrambled eggs paired with zesty sausage, wrapped up in a warm tortilla and baked until irresistibly crispy. Every bite offers a satisfying mix of creamy, cheesy, and savory flavors, and the fact that they’re easy to make (and freezer-friendly!) is just the icing on the cake. Whether you enjoy them piping hot for breakfast or grab them on your way out the door, these taquitos bring a bit of joy to any day.
Ingredients You’ll Need
The beauty of Egg and Sausage Breakfast Taquitos lies in how a handful of everyday ingredients come together to create something truly magical. Each one plays a key role—whether it’s adding creamy richness, a burst of flavor, or that crave-worthy crunch. Here’s what you’ll need:
- Eggs: The star of the show, eggs provide protein and a tender, fluffy base for the filling.
- Milk: Whisked into the eggs, milk makes your scramble richer and extra creamy.
- Salt: Even a small amount lifts all the other flavors in this breakfast classic.
- Black pepper: For just a hint of gentle heat and depth.
- Garlic powder: Adds a subtle savoriness that pairs beautifully with sausage.
- Onion powder: Brings a mellow, sweet note to the filling.
- Butter: Used for scrambling, this adds richness and helps prevent the eggs from sticking.
- Cooked breakfast sausage: The heartiest component, crumbled sausage packs in protein and classic breakfast flavor.
- Shredded cheddar cheese: Melts into gooey deliciousness and helps hold the taquito filling together.
- Small flour tortillas (6-inch): These are the perfect size for rolling up a handheld delight.
- Cooking spray or oil: Brushing or spraying before baking gives you that golden, crispy finish without deep frying.
How to Make Egg and Sausage Breakfast Taquitos
Step 1: Whisk the Eggs
Start by cracking your eggs into a medium mixing bowl, then whisk them together with milk, salt, pepper, garlic powder, and onion powder until well combined. This step is essential for getting fluffy scrambled eggs with flavors already built in—so give it a good whisk!
Step 2: Scramble the Eggs and Sausage
In a large skillet set over medium heat, melt the butter until it starts to foam. Pour in your egg mixture and gently stir, letting the eggs come together into soft, creamy curds. Before the eggs are all the way set, stir in the cooked, crumbled sausage so the flavors meld perfectly. Take the pan off the heat as soon as the eggs are just cooked through—you don’t want them too dry!
Step 3: Prepare the Tortillas
Warm the tortillas for 20–30 seconds in the microwave under a damp towel. This makes them flexible and easy to roll without tearing, which is especially important when packing in that savory filling.
Step 4: Fill and Roll
Spoon around 2 tablespoons of the egg and sausage mixture in a line down the center of each tortilla. Sprinkle each one with a portion of shredded cheddar cheese for maximum meltiness. Next, roll each tortilla up tightly and place it seam-side down on a parchment-lined baking sheet. This helps keep everything tucked neatly inside.
Step 5: Bake Until Crispy
Lightly spray or brush the tops of the taquitos with oil to encourage a beautiful golden color. Pop them into a preheated 400°F (200°C) oven and bake for 12 to 15 minutes, or until they’re hot, crisp, and lightly browned on the edges. That’s when you know they’re ready to be devoured.
How to Serve Egg and Sausage Breakfast Taquitos
Garnishes
Top your Egg and Sausage Breakfast Taquitos with a dollop of sour cream, a spoonful of your favorite salsa, or a few creamy avocado slices. Fresh cilantro and a little diced onion also make lovely finishing touches for an extra pop of color and flavor.
Side Dishes
Pair these taquitos with a simple fruit salad, crispy hash browns, or a light green salad if you’re looking for a more complete breakfast spread. The flavorful taquitos play well with fresh, tangy, or crisp accompaniments, making each plate feel like a true morning feast.
Creative Ways to Present
For brunch gatherings, serve them upright in a mason jar or a small basket lined with parchment—easy to grab and just plain fun! You can also slice the taquitos into bite-sized pieces and spear them with toothpicks for a breakfast platter that’s perfect for sharing or entertaining.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Egg and Sausage Breakfast Taquitos, let them cool completely before transferring to an airtight container. Store them in the refrigerator for up to three days—perfect for busy mornings or a quick snack.
Freezing
These taquitos freeze brilliantly! After baking, cool them down, then wrap each individually in foil or plastic wrap. Pop them into a freezer-safe bag or container, and they’ll stay fresh for up to two months. Remember to label with the date for easy meal planning.
Reheating
To reheat, unwrap the taquitos and bake in a preheated 375°F (190°C) oven for 8-10 minutes if chilled, or up to 15 minutes from frozen. For a crispier texture, an air fryer does wonders! Microwaving also works in a pinch, though the edges may not be quite as crunchy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Just warm your corn tortillas well in a damp towel so they’re pliable—they’re a bit more delicate but offer a delightfully rustic flavor. If they’re crumbling, try dipping each tortilla briefly in hot water before rolling for extra flexibility.
How do I make these Egg and Sausage Breakfast Taquitos vegetarian?
It’s easy! Swap out the sausage for a vegetarian alternative like plant-based crumble, sautéed mushrooms, or black beans. The flavor and texture will still be fantastic, and everyone at the table can enjoy them.
What type Breakfast
You can use any fully cooked breakfast sausage—pork, chicken, or even turkey. If you love spicy food, try a chorizo-style sausage for an extra kick, or use a milder link if you prefer a classic taste.
Can I use pre-shredded cheese?
Yes, pre-shredded cheese saves time! Freshly grated cheddar melts a touch better, but pre-shredded blends are convenient and perfect for tossing over that filling as you roll.
How can I make a large batch for a crowd?
Just double or triple the recipe and prepare all your taquitos on lined baking sheets at once. Egg and Sausage Breakfast Taquitos hold up well at room temperature for about an hour, so they’re excellent for serving brunch buffets or meal trains.
Final Thoughts
I can’t wait for you to try these Egg and Sausage Breakfast Taquitos—there’s just something magical about crunchy, cheesy, savory goodness wrapped up and ready to eat. Whether you’re cooking for family or meal prepping solo, these taquitos will steal the show at your breakfast table. Give them a go, and don’t be surprised if they become your favorite way to start the day!
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Egg and Sausage Breakfast Taquitos Recipe
- Total Time: 25 minutes
- Yield: 10 taquitos 1x
- Diet: Non-Vegetarian
Description
These Egg and Sausage Breakfast Taquitos are a delicious and convenient breakfast option that can be made ahead and frozen for quick meals. Filled with scrambled eggs, savory sausage, and melted cheese, all rolled up in a flour tortilla and baked until crispy, these taquitos are sure to become a family favorite.
Ingredients
For the Egg Mixture:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon butter
For the Filling:
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 10 small flour tortillas (6-inch size)
- cooking spray or oil for brushing
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Cook the Eggs: Melt butter in a skillet, pour in the egg mixture, scramble until just cooked, then stir in the cooked sausage. Remove from heat.
- Assemble the Taquitos: Warm tortillas, spoon egg and sausage mixture down the center of each, sprinkle with cheese, roll tightly, and place seam-side down on a baking sheet.
- Bake: Lightly spray or brush taquitos with oil, bake for 12-15 minutes until golden and crisp.
- Serve: Enjoy warm with salsa, sour cream, or avocado.
Notes
- You can make these taquitos ahead and freeze them for future use.
- Reheat in the oven or air fryer for a quick breakfast option.
- Feel free to customize by using bacon or a vegetarian alternative instead of sausage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 115mg
