There’s nothing like waking up to the smell of something warm and savory baking in the oven.
These Baked Sausage and Egg Breakfast Taquitos are everything I crave on a busy morning—crispy, cheesy, protein-packed, and portable!
Why I Love This Recipe
They’re baked, not fried—still golden and crispy!
You can prep them ahead and bake when ready.
Each taquito is loaded with eggs, cheese, and sausage in every bite.
Perfect for breakfast, brunch, or even breakfast-for-dinner.
What You’ll Need (Ingredient Highlights)
Fully cooked sausage links – Simple and convenient, ready to heat.
Eggs – The base of the filling, fluffy and protein-rich.
Tortillas – White corn or flour both work, just make sure they’re soft and pliable.
Shredded cheese – Use your favorite (cheddar, Monterey Jack, or a blend).
Salt & pepper – For perfectly seasoned eggs.
Pro Tips Before You Start
Warm the tortillas first—they’re easier to roll without tearing.
Spraying the taquitos before baking helps them turn golden and crisp.
Feel free to add cooked veggies like peppers or spinach for extra flavor.
You can make a double batch and freeze for grab-and-go breakfasts.
How to Make Baked Sausage and Egg Breakfast Taquitos
Step 1: Preheat the Oven
Set your oven to 425°F (220°C).
Line a baking sheet with foil or parchment paper.
Step 2: Warm the Sausage
In a skillet over medium-high heat, cook the sausage links, turning occasionally until heated through.
Remove from the pan and set aside.
Leave any leftover grease in the pan.
Step 3: Scramble the Eggs
Crack the eggs into a bowl and whisk with a splash of water or milk.
Pour into the pan with the grease and season with salt and pepper.
Cook, stirring gently, until just set. Remove from heat.
Step 4: Warm the Tortillas
On a hot, dry skillet or griddle, warm each tortilla for a few seconds until soft and flexible.
Step 5: Assemble the Taquitos
Place a spoonful of scrambled eggs on each tortilla.
Top with shredded cheese, then place a sausage link on top.
Roll up tightly and place seam side down on the prepared baking sheet.
Step 6: Bake Until Crispy
Lightly spray the taquitos with cooking spray.
Bake for 10–15 minutes or until golden brown and crisp.
Serve warm with salsa or your favorite dip.
What to Serve It With
Fresh salsa, guacamole, or sour cream.
A side of fruit salad or roasted potatoes.
Hot sauce or sriracha for extra heat.
Coffee, tea, or orange juice to complete the meal.
Variations / Substitutions
Use turkey sausage or veggie sausage for a lighter option.
Swap white corn tortillas for flour if you prefer a softer texture.
Add sautéed spinach, bell peppers, or onions for extra veggies.
Use dairy-free cheese for a lactose-free version.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 3 days.
Freeze – Wrap unbaked taquitos in foil or plastic wrap and freeze for up to 2 months.
Reheat – Bake or air fry at 375°F until warm and crispy.
FAQs
Can I use uncooked sausage instead of precooked?
Yes, just cook it fully before adding to the taquitos.
Do I have to bake them?
Baking is healthier, but you can air-fry or pan-fry them for a crispier result.
How do I keep the tortillas from cracking?
Warm them on a skillet or wrap in a damp paper towel and microwave for 15 seconds.
Can I make these ahead of time?
Definitely! Assemble and refrigerate overnight, then bake in the morning.
What kind of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melt beautifully.
Are they kid-friendly?
Yes! Kids love the crispy texture and cheesy filling—cut them in half for little hands.
Can I use egg whites instead of whole eggs?
Yes, just adjust the amount to equal the volume of 5 large eggs.
Final Thoughts
These Baked Sausage and Egg Breakfast Taquitos are the ultimate breakfast hack.
Crispy, warm, and ready in minutes—once you try them, you’ll keep a batch on hand for busy mornings. Because who says breakfast can’t feel like a treat?
