Sausage and Egg Baked Breakfast Taquitos

Looking for a delicious and easy breakfast recipe? Look no further than these Sausage and Egg Baked Breakfast Taquitos! Made with a few simple ingredients, and baked to perfection, you can whip up a batch of these tasty taquitos in no time.

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If there's one thing you can count on it's that I am going to eat more than my fair share of taquitos. The first time I made these Sausage and Egg Baked Breakfast Taquitos, I ate three for breakfast, a couple more for lunch, and saved some for dinner. They are that good!

We are not going to overcomplicate this. We're going to sauté some vegetables, (can skip them if you want), add in some breakfast sausage (make it bacon if that makes you happy), roll it all up in a corn tortilla with some soft scrambled eggs and cheese and bake until crispy. Done.

None of this is written in stone. You can make these breakfast taquitos any way you darn well please. Replace the vegetables with some crispy skillet potatoes. Skip the sausage and add Mexican chorizo. Just roll up some tater tots and dip your taquitos in country gravy. And then, you know what? Maybe you don't bake them. Maybe you fry them. Yeah, I said it. Breakfast and brunch just got so crunchy.

Ingredients & Substitutions

Like I said, nothing here is written in stone. These are the ingredients I used on this day to make these breakfast taquitos. Who knows what tomorrow will bring 🧐 Let's go over the major players and see where you can pivot:

• Vegetables & herbs - As you can probably tell by the wonky weight that that onion is cooked, these are leftover vegetables and not so prime of its life cilantro. If I were to look in my refrigerator this morning, it could be a whole different taquito. Use whatever you like, but it should come out to about one cup of chopped vegetables - fresh herbs are optional.
• Breakfast sausage - I used my own homemade breakfast sausage, but store-bought is fine, of course. You could also skip the meat and do a fully vegetarian baked taquito, use my chorizo and potato filling, or add strips of crispy bacon and some hash browns.
• Eggs & cream - I make a very simple version of my creamy scrambled eggs without the cream cheese, but you could cut strips of my sheet pan eggs or skip them altogether.
• Cheese - Any cheese you like. I prefer extra sharp cheddar, but Monterey Jack or mild cheddar would be great. Or be more authentic and use a melty Oaxaca cheese.
• Corn tortillas - Taquitos are traditionally made with corn tortillas, but I know that a lot of people enjoy using flour tortillas like they use in flautas.

See recipe card below for a full list of ingredients and measurements.

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How to Soften Corn Tortillas

Here are a few ways to soften corn tortillas for making taquitos or enchiladas:

• Microwave – Warm your tortillas by wrapping them in a damp paper towel and microwaving on high for 30 seconds. Flip the stack like shuffling cards so the middle ones move to the top, then microwave for another 30 seconds. Keep them warm in a tortilla warmer or under an inverted bowl on a plate.
• Stovetop (Dry or with Oil) – Heat a dry skillet or griddle over medium heat and warm each tortilla for about 10–15 seconds per side until pliable. For extra flexibility and flavor, lightly brush with oil before heating.
• Steaming – Wrap a stack of tortillas in a clean, damp kitchen towel and place them in a steamer basket over simmering water for a few minutes until soft.
• Oven – Wrap tortillas in a damp paper towel or kitchen towel, place them in foil, and heat in a 300°F oven for 10–15 minutes.

Step-by-Step Instructions

I bet if you knew how easy it was to make baked breakfast taquitos you would've been making them a long time ago. Let's go through it!

• Start by preheating your oven to 425° and spraying a large sheet pan with nonstick spray.

Step 1: In a pan over medium high heat sauté all of your vegetables in a tablespoon of oil until just beginning to get soft.

Step 2: Add your breakfast sausage and continue sauté until the vegetables are caramelized and softened and there is no pink left on the meat. Fold in cilantro. Transfer to a bowl to cool.

Step 3: Whisk together your eggs and heavy cream along with a pinch of salt and some black pepper, if you like.

Step 4: In the same pan, add eggs and cook until they are about 90% done and they are still glistening with moisture. They will continue cooking while baking.

Step 5: Layer eggs, sausage mixture, and shredded cheese in each softened tortilla. Do not overfill.

Step 6: Roll into taquito shape and place seems side down on the baking tray.

Step 7: Spray lightly with cooking spray and bake for 15 to 20 minutes or until golden brown. 

Step 7a: You can also heat one inch of oil in a cast iron pan (or dutch oven) to 350°F. Deep fry seam side down for 60 to 90 seconds or until golden brown. Flip over and cook for another 60 to 90 seconds. Drain on paper towels.

Serving suggestion: Serve with homemade salsa and/or tomatillo sauce (I can never choose, so I don't. I use both 😜). Drizzle with a lime crema made with sour cream and lime juice.

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