Go Back

Egg and Sausage Breakfast Taquitos

Breakfast taquitos with crispy, tightly rolled tortillas filled with scrambled eggs, crumbled sausage, and melted cheddar. Cooked until golden and crisp on the grill, then served with salsa and sour cream for dipping.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Warm and fill
  1. Warm the small flour tortillas until pliable, so they roll without cracking (about 10-20 seconds each if using a dry skillet over low heat). Look for flexible, lightly warmed tortillas that bend easily.
  2. Scramble the eggs until just set, then season with salt and pepper to taste. Cook until the curds look softly set with no wet egg remaining.
  3. Fill each tortilla with a portion of scrambled eggs, cooked and crumbled breakfast sausage, shredded cheddar cheese, and sliced green onions. Aim for an even layer in the center of each tortilla.
  4. Roll tightly and secure with toothpicks. The seam should be closed and the taquito should hold its shape when lifted.
Grill until crisp
  1. Spray the rolled taquitos with cooking spray or brush with oil. Coat lightly so they turn golden and crisp.
  2. Place taquitos on a campfire grate over medium heat and cook for 3-4 minutes per side. They’re done when deeply golden and crisp with visible browning.
  3. Remove toothpicks and serve immediately with salsa and sour cream. Cut one open to check that the filling is hot and cohesive.

Notes

For make-ahead, assemble the taquitos up to the point of rolling and hold covered in the refrigerator up to 24 hours; grill/bake right before serving. Store leftovers in an airtight container in the fridge up to 3 days and reheat until crisp again. Freeze after rolling (before grilling) for up to 2 months; thaw overnight in the fridge and cook until hot and golden. For a lighter option, use turkey breakfast sausage and reduced-fat cheddar—same method, similar crispness.