Breakfast Taquitos
Filled with fluffy eggs and sausage, these flavor-packed Crispy Breakfast Taquitos are kid-approved, freezer-friendly, and super satisfying!
Servings 12
Ingredients
- 1/2 lb bulk breakfast sausage (pork, chicken, or turkey)
- 8 large eggs
- 2 tbsp milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 12-16 6-inch white corn or flour tortillas
- Salt and pepper to taste
- 1/2 cup diced bell pepper
- 2 tbsp diced green onion
- For serving: avocado, jalapeños, fresh limes, salsa, and sour cream optional
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and coat generously with cooking spray.
- Brown sausage in a nonstick skillet over medium-high heat (5–7 minutes). Drain excess grease and wipe skillet clean.
- Sauté diced bell pepper and green onion for 2 minutes until slightly softened.
- Whisk eggs with milk, salt, and pepper. Reduce heat to medium-low and gently cook eggs with sausage (and veggies if using) until just set (3–4 minutes).Remove from heat and stir in 1 cup cheddar cheese. Let cool slightly.Tip: Slightly undercook the eggs—they’ll finish cooking in the oven and stay fluffy.
- Microwave tortillas wrapped in a damp towel for 20–30 seconds or heat briefly in a dry skillet until pliable.
- Spoon about 2 tablespoons of egg mixture down the center of each tortilla. Top with 1 tablespoon remaining cheese. Roll tightly and place seam-side down on baking sheet.Spritz tops with cooking spray and lightly brush with melted butter for maximum crispiness.
- Bake 10–15 minutes, flipping halfway through, until golden and crispy.Broil for 1 minute for extra crunch.Serve warm with salsa, avocado, sour cream, lime wedges, or hot sauce.
Notes
- Don’t overfill or they may burst open.
- Place seam-side down to prevent unrolling.
- Use melted butter + cooking spray for that perfect golden finish.
- For extra crunch, bake on a wire rack set over your baking sheet.
- Let filling cool slightly before rolling to prevent soggy tortillas.
